More airplane food!
I have an undying love for energy bars. One of my favorites is Clif Bars, namely for their wide variety of insanely delicious flavors! Granted Clif Bars are delicious, they have quite the hefty ingredients list because of their wide variety of grains–a little bit more difficult to replicate at home. What I did have were medjool dates. So, after extensive research on homemade energy bars, I opted for a bar whose base was inspired by Larabar’s. I myself have never had a Larabar, but with a base composed of nuts and dates, I know they would be right up my alley. Also, the base is adaptable to numerous variations and flavors (coconut, chocolate mint, peanut butter, lemon, oatmeal raisin…!) and is totally raw!
I decided to make two different types. The first, dotted with tender, dried wild blueberries, has the delightful taste of a wild blueberry muffin. The second, filled with plump, tender dried figs, has a taste virtually identical to the filling of Fig Newtons. Yum, yum, yum!
So now you can make delicious, raw energy bars that taste like decadent sweets but have the nutrition value of organic energy bars! Yay!
Date Energy Bars
1 1/2 cups pitted medjool dates
1/4 cup raw walnut halves (almonds, macadamias nuts, Brazil nuts, or cashews would also work)
1/4 cup whole grain rolled oats
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
Oat flour or extra oats
6 tablespoons dried wild blueberries
10 dried mission figs, quartered
In the bowl of a large food processor, throw in your dates and walnuts. Pulse until chunky. Add in your oats, salt, and vanilla extract and pulse until desired consistency is achieved (I opted for a completely smooth dough).
Transfer the dough to a separate bowl if you wish to add additional flavors. Gently knead in your additional flavors. The dough will be VERY sticky.
Line the bottom of a square tin with rolled oats or oat flour. Press the dough along the edge of the pan to your desired thickness. Cover with plastic wrap and chill in the refrigerator for 1-2 hours, until quite firm. Remove from the fridge and cut into as many bars as you desire. I made six. Wrap each bar tightly in plastic wrap and then aluminum foil.
Store for up to a week at room temperature or 1 month in the freezer.
*The additions were calculated for a whole recipe.