My husband’s a good sport. Peanut butter didn’t fit into our cleansing diet (due to the molds and such). Sad face- it’s one of his favorite snack foods…
But happy face- he’s not even thinking of peanut butter now! These energy bars satisfy his snack-cravings. Yay!
I really had just wanted an excuse to use some bee pollen, and the wonderful local honey I’ve had on hand. I had been inspired by my friend Karen, who let me sample a concoction she’d made–it was PERFECT! The catch: She hadn’t written down the recipe. Whah…
I made a lot of various versions of energy bars, and eventually came across one that seemed as good as my friend’s was. A cinnamon version of it can be found here, but I really like this “marzipan”-style one!
It should make 12 servings or so.
- 1 c. oatmeal
- 1 1/2 c. raw almonds, soaked overnight*
- 1/4 c. coconut oil
- 1/3 c. honey
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 tsp. almond extract
- 1 TBS. bee pollen
1. Process the oatmeal into flour in a blender (or food processor). Use: > 1 c. oatmeal
2. In a hot, dry skillet, toast the oatmeal until golden and fragrant, stirring constantly.
3. After soaking the almonds overnight, drain off the water and pop the skins off them. Use: > 1 1/2 c. raw almonds
4. Add almonds to a Vitamix (or other blender); process into almond butter. Add: > 1/4 c. coconut oil, melted > 1/3 c. honey, warmed > 1/2 tsp. salt > 1 tsp. vanilla > 1 tsp. almond extract
5. Turn mixture out of blender, into bowl. Add the following, kneading some with hands to mix, as the dough will be very stiff. Use: > Toasted oat flour > 1 TBS. bee pollen > Blended ingredients
6. Press into loaf pan and chill until firm before cutting. Slice and wrap in wax paper; store in jar in fridge.
*Or use already-blanched almonds