I’ve felt a little bit like Martha Stewart lately. Normally, we eat out on weekends, but recently we’ve been staying in more and I’ve been cooking. Then I started making my own fruit leather. And now I’ve made my own energy bars.
I found a recipe for 3 ingredient energy bars and it was so simple, I just had to try it out.
The recipe is very easy. You use a food processor to mix together your energy bar ingredients, press it into a pan, chill, and it’s ready to go.
The main ingredient are pitted dates, which was even more perfect since I had a bunch of leftover dates. The mashed up dates are what give the energy bars the sticky texture you find with fruit and nut energy bars that keeps everything together.
The original recipe requires you to mash everything together until it’s finely blended. I personally love all the pieces of nuts and dried fruit in my energy bars and I wanted to keep that for these as well. So my energy bars are slightly looser but after pressing it into the pan and chilling them, they still stayed together.
2 cups pitted dates
1 cup dried fruit and nuts
1. In a food processor, blend the dates. At first they will become finely chopped. As you continue to let the food processor run, they will eventually stick together again until a big ball forms. Stop once the ball forms. Add in dried fruit and nuts. Pulse for a few seconds until nuts and fruits are chopped into finer pieces and mixed into the date mixture, but stop before the nut and dried fruit pieces completely dissolve into the date mixture. The mixture may loosen up from ball form with the addition of fruits and nuts. That's okay.
2. Take your energy bar mixture and press onto a small pan lined with parchment paper. Press down firmly so that the energy bar becomes compact and the nuts and fruits are firmly embedded into the date mixture. Energy bar mixture should be about 1/2 inch in thickness.
3. Chill for about 1 hour. Remove from fridge and using a sharp knife, cut to desired bar lengths. You can wrap any uneaten portions and store in fridge until ready for consumption.
Adapted from The Kitchn
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