These were amazing to eat! My gosh we loved them and they really didn’t last very long. I did experiment with the recipe a little and added the coconut oil to help with binding the mixture together. As a result of doing this your energy bar may melt if you take a long time to eat it. Fortunately, in our house they didn’t last long enough in the hand for that to happen!
I put this recipe together especially for the Auckland Roller Mills Representative Team we were adjusting hence the name “RM Energy Bars.” We wanted the parents to be able to make something nutritious for their boy (girls will love this too!) if they felt inclined to do so. Our kids have LOVED them and I hope your kids do too.
Prep time: 20 minutes
Serving: Makes about 30 bars depending on your cut size. I have been generous so it could make a lot more!
1 cup almonds
1 cup walnuts
1 cup raw cashews
¼ cup sunflower seeds
4 tbsp coconut oil
150 g almond butter
20 Medjool dates
1/3 cup cacao nibs (optional)
1 x 250 g organic dark chocolate (or two if you want a thicker chocolate base)
A handful of desiccated coconut (optional)
- Turn on your oven to 180 degrees Celsius and line a 36 x 26cm baking tray with baking paper.
- Place all the nuts and seeds in a Thermomix or your blender and blitz a couple of times to chop them up but not to finely. Once done place them into a large mixing bowl.
- Add the cocoa nibs to the mixing bowl as well.
- De-pip the dates and chop as finely as you can.
- Combine the dates with the nuts and seeds in the mixing bowl.
- Add the almond butter and stir through.
- Melt the coconut oil and then add it to the mixing bowl and stir through.
- Turn the mixture out onto the baking tray and firmly press the mixture onto the tray.
- Place in the oven and cook for 16-18 minutes.
Melt the dark chocolate and place over the mixture once cooled.
Add a sprinkle of desiccated coconut on top and refrigerate (optional).