PUMPKIN PIE ENERGY BARS: Homemade Raw Snacks on the Go

One of my most popular recipes got a little tweak and now a video.

You can watch the half-hour episode of the Save the Kales! RIGHT HERE, which also features a recipe for Raw Peanut Noodles and a visit to Brad’s Raw Foods Chip Factory!

Here’s the first segment where I quickly make Pumpkin Pie Energy Bars:


(Raw) Pumpkin Pie Energy Bars

  • 1 and 1/4 cups medjool dates (no pits)
  • 1 and 1/4 cups dried apricots
  • 1 Tbsp pumpkin pie spice
  • 1 cup raw almonds
  • 1/2 cup raw cashews

larabars2

Pulse the dried fruit in a food processor until it becomes gummy and mixed together. Add that to a mixing bowl. Put the rest of the ingredients in the food processor until the nuts are finely chopped and crumbly (not turned to almond butter). Add those to the same bowl.

Mix everything by hand to form a “dough”. Line an 8 x 8 baking sheet with parchment paper. Press the dough evenly into all areas of the pan with your hands. Freeze for at least 30 minutes (overnight is fine).

Take the pan out of the freezer and turn over, then peel off the parchment paper. You can cut the bars into whatever shape/size you want, but this will make about nine snack sized bars.

larabars1

Bars should stay in a cool place (the fridge is best!) until you’re ready to eat them, or wrap them individually and they will carry well inside a purse or bag for a snack in the middle of the day.

Think of it as blended-up trail mix!

(psssttt – there’s still time to vote!)

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DIY LARABARS: Apricot Pumpkin Pie raw vegan snack bars

In an effort to find an easy on the go breakfast/snack bar, I noticed an awful lot of raw fruit + nut bars popping up, intended to be similar to the raw vegan Larabar brand bars. (Larabar brand bars are delicious and I’m so glad they exist when you are on long trips and can pick one up at a Wawa or other gas station!)

 I based the bars I made on this recipe, but there is another in Whole Living magazine this month (similar to the ones I made but drizzled in chocolate and topped with coconut, fancy!), and my pal Stacy just found this website that gives you a breakdown of how to combine ingredients to make a ton of flavors.

The Spring always makes me want to dive into more raw foods recipes, and the raw nuts and dehydrated fruit of these bars fit the bill. (Yes, dehydrated fruit is still “raw”.)  If you’re interested in one of the best raw foods dishes I ever made, check out this raw taco salad recipe.

These are so easy to make. Throw stuff in a food processor, stick it in a pan to mold the shape, and that’s pretty much it. You can, and should, do this. Get creative and share your own recipes!

APRICOT PUMPKIN PIE RAW “LARABAR”

INGREDIENTS

  • 1 and 1/4 cups medjool dates (no pits)
  • 1 and 1/4 cup dried apricots
  • 1 Tbsp pumpkin pie spice
  • 1 and 1/2 cups raw almonds

Put all the dried fruit into the food processor and process until it is a gummy blob. Note, this made my food processor FREAK OUT and it was shaking so much it actually started moving across the counter! I had to nearly sit on top of it to hold it down. I don’t know why this happened, but don’t be alarmed.

Homemade Larabars

Homemade Larabars

Put the dried fruit blob into a large bowl. Put the raw almonds into the food processor and process until broken down into small pieces – just be careful you don’t completely turn them to dust!

Raw vegan breakfast bar

Put the almonds in the bowl with the fruit, and start mixing with your hands until everything is one solid lump. Add the pumpkin pie spice and mix that through (if using).

Raw Vegan Larabars recipe

Put parchment paper in a square or rectangle pan (nothing too big, an 8 x 8 baking ban would work), so that the mixture is about 1/2 inch thick, and flatten it even all around. You can also spray with cooking spray if you don’t have parchment paper.

DIY Larabars

Put this in the freezer for 20-30 minutes to harden it up. Take it out, turn it over on a cutting board. Cut bars into the sizes you want. This recipe/pan size made 8 bars for me. You can also use cookie cutters to make fun shapes, and roll the “leftover” bars into little snack balls.

DIY raw vegan Larabars

Homemade raw vegan Larabars with apricots and almonds

Wrap them individually in plastic or store in a container with a lid. Keep them in the fridge. I have to imagine they last at least a week, though we ate them well before that.

This recipe is so easily adapted to make so many flavor combinations. I have a few other ideas up my sleeve and I’ll be sure to share those if I try them and they work. Get un-cooking!