Cinnamon Orange Energy Bars with Orange White Cacao Frosting
I am alway amazed at the difference in people’s body types, and their ability to burn or store their calories. I store, my sweetie burns. Maybe it is because he runs (fast) over 16 miles a week and throws in 3 weight workouts on top of it. But even if he didn’t, I can guarantee that if we ate the same amount, I would put on weight and he would maintain.
Part of that is the difference between men and woman but part is just simply biological. I am what is referred to in the horse world as “an easy keeper” meaning I don’t need many calories to sustain my weight.
When we are both eating high raw, my guy will start to drop weight. I have to work to get enough calories on his plate. And being vegan, when eating out for business lunches, if he is at a restaurant that doesn’t have vegan options, he ends up with a salad that just isn’t enough.
Yesterday, I decided that it was time to make him some super healthy energy bars because I can’t bare to have him eat any that have processed ingredients. I whipped up some almond butter, and got to work on making a delicious, protein-filled, calorie packed bar. Nuts, seeds, raw oats, and some lovely orange and cinnamon to top it off, these bars are full of nutritional powerhouse stars!
You can eat them as is or frost them with the lovely orange white chocolate glaze. I love them with the topping! There are quite a few ingredients but believe me, these go together very quickly! Pretty much dump and stir.
Each bar (unfrosted) has approximately 184 calories, with 6 grams of protein, 17 grams of carbs and 11 grams of fat. Low fat they are not, high energy, they are! Eliminating the coconut oil will reduce the fat by about 2 grams per serving.
Equipment needed:
Cinnamon Orange Energy Bars with Orange White Cacao Frosting
MAKES 28, 2x4-inch BARS
Bars
- 1 cup almond butter
- 6 dates, soaked and rinsed
- 1/4 cup date water (from soaking dates)
- 1/4 cup coconut butter, softened
- 1 orange, juice and zest from
- 3 tablespoons raw, organic agave nectar or other liquid sweetener (optional)
- 1/2 cup chia seeds
- 1/2 cup hemp seeds
- 1 cup pumpkin seeds
- 1 cup raisins
- 3 cup raw oat flakes
- 1 tablespoon cinnamon
- Combine the almond butter, coconut butter, dates and date water in a high-speed blender or food processor. Blend or process until smooth.
- Remove to large bowl and stir in coconut oil, orange juice, orange zest and liquid sweetener. Stir.
- Add the remaining ingredients.
- Roll out mixture between 2 sheets of parchment paper to 1/4″ thick. Remove to drying racks and place in oven (no heat!) overnight to dry. You can also leave them out on the counter but I have dogs.
- Frost with White Cacao Orange Glaze if desired.
Orange White Cacao Glaze
- 1/2 cup raw cacao butter
(not coconut butter) - 2 tablespoons raw, organic agave or liquid sweetener of choice
- zest from one orange (about 2 tablespoons)
- Melt cacao butter in dehydrator or very carefully over water stove top.
- Stir in agave and orange zest.
- This part can be a little tricky. Cool the liquid mixture over ice water until it barely starts to set on the edge. Start whisking and it will thicken up before your very eyes.
- Once it gets to a frosting consistency, spread quickly on bars. If it gets too hard, just gently warm again. It will harden beautifully once on the bars.
Bettena wrote on May 5, 2013
Made this tonight dry as we speake. Used dried apricots as I did not have raisins…Yummy!
Hannah wrote on May 3, 2013
I am an absolute fool for the flavor of cocoa butter. No shame here, I would total smear that frosting on toast in the morning.
Lin wrote on May 3, 2013
When do I cut them into bars? Before drying overnight or after? Do I peel them off the parchment befor drying? They taste GREAT just the way they are. Thank you so much for your recipes and wonderful pictures.
Susan wrote on May 3, 2013
You can cut them into bars when ever you want. You should remove the parchment prior to drying ie. “remove to drying racks” means remove from parchment.
Ginny wrote on May 3, 2013
I don’t have raw cacao butter but I have coconut butter. You are very specific to say not to use it. Can you tell me why? I’m really wanting to try it.
Susan wrote on May 3, 2013
You certainly are free to use coconut butter but it’s taste and texture are completely different that white cacao butter. I wanted a white chocolate – orange frosting so that is how I wrote the recipe. Cheers!
Mary wrote on May 2, 2013
Thanks for sharing another great recipe, I am new at trying raw food so far I am enjoying it.
Regarding this recipe, it is very hard to find hemp seeds where I am. what would you suggest?
Susan wrote on May 2, 2013
You could try adding more chia.
Susan wrote on May 2, 2013
Have you tried soaking them? Not sure what would sub in for this recipe.
Kate wrote on May 2, 2013
Thanks for the reply — I don’t eat any grains. They give me some digestive issues : -/
Judy wrote on May 2, 2013
What could be substituted for the cacao? we don’t do any caffeine. for our chocolate I use raw carob powder.
Thank you.
mainecoonluv wrote on May 2, 2013
Your recipes are wonderful and these look absolutely delicious, as well!
You are THE best at combining wonderful flavors!