Welcome to my second ever energy, nutty, healthy, easy bar recipe. I find that these type of energy bar recipes are widely popular in our day and age because they offer you energy, flavour, health and convenience. I wanted to create a delicious bar recipe that uses many amazing, wholesome ingredients that is perfect for the entire family. This recipe is completely gluten free and if you choose to use vegan dark chocolate, these trail mix bars will be completely vegan.
These yummy bars are quite similar to my previous Energy Nut Bar recipe but i added more yummy, satisfying ingredients to the mix. I’m currently re-discovereing cacao nibs because i just re-discovered them in my pantry! Are you like me and forget about something (in my case it was an ingredient) and don’t even think of using them for many many months until one day you’re cleaning out your pantry and find something and go “omg! i completely forgot about you!” yes, that was me with my beloved cacao nibs, oh how i am easily amused! Lets get down to business…
These beauties are:
A touch of chocolate for all you chocolate fans out there, i know I’m not the only one on here 😉
Now I’m leaving it completely up to you whether you want to add the dipped chocolate or not. It just adds that extra touch of magic, well i think so, because chocolate is my favourite thing EVER! I decided to call these bars trail mix bars because essentially, the ingredients in them are what you could find in a trail mix packet of nuts and seeds. Fun fact, i also stayed away from trail mixes, i never enjoyed those really hard, weird, large and colourful items in there, what even are they?! If you know what I’m talking about, i hope you understand my concern, lol. Enjoy these trail mix super bars!
- 2 cups gluten free rolled oats
- ½ cup almond meal
- ½ cup oat flour
- ¼ cup coconut sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 Tbsp chia seeds
- 2 Tbsp cacao nibs
- 2 Tbsp flax seeds
- ¼ cup slivered almonds
- ¼ cup sunflower seeds
- 1 cup Mayvers coconut super spread*
- ½ cup maple syrup
- Chocolate Icing
- 100g dark chocolate block, broken into squares
- Pre-heat oven to 180ºC (356ºF) and line a 9” x 9” square baking pan with parchment paper, set aside.
- In a large bowl combine oats, almond meal, oat flour, coconut sugar, baking soda and cinnamon, mix well.
- Add in chia seeds, cacao nibs, flax seeds, almonds and sunflower seeds, mix well.
- Make a well in the centre.
- Add coconut spread and maple syrup into the well.
- Fold wet ingredients into dry and mix until well combined and mixture sticks together.
- Pick up a small amount of mixture in your hands and press it together. If it holds, its ready. If its falls apart, add more coconut spread or maple syrup.
- Press mixture into prepared pan.
- Bake for 20-25 minutes or until lightly golden.
- Cool in pan for 10-15 minutes.
- Remove and transfer to a wire rack to cool completely.
- Once completely cooled, slice into long bars or squares with a sharp knife.
- Chocolate Icing
- Line a baking tray with parchment paper, set aside.
- In a double boiler, melt dark chocolate over low-medium heat. Stirring occasionally whilst it melts.
- Once completely melted and smooth, turn off heat.
- Dip one end of each bar into melted chocolate. Tap off excess dripping chocolate.
- Place on prepared tray and continue with remaining bars.
- Set bars in the refrigerator until chocolate completely sets.
- Remove, serve and enjoy!
A suitable alternative to the Mayver’s coconut super spread is almond butter or peanut putter. These will offer a different flavour.
If mixture doesn’t stick together or holds its shape before pressing it into the pan, add more of the coconut spread or maple syrup until it sticks together. This will ensure that the bars won’t fall apart when you cut into them.
Only cut into bars/squares after it has cooled down completely, you may want to fasten the process by placing it into the refrigerator.