Your whole food, plant-based life.

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.


energy bars


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.


energy bars Raw Energy Bars


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:


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  1. Tammy wrote on February 25, 2014

    Do you think you can use quinoa flakes instead of raw oat flakes?

    • Susan wrote on March 1, 2014

      Quinoa flakes are much more delicate than oats. You can probably do it but will have to adjust other ingredients. Cheers!

  2. Cherie Thinn wrote on February 22, 2014

    Can make them and sell them to me

    • Susan wrote on March 1, 2014

      Hi, Cherie, I’m sorry but I don’t offer that service. Cheers!

  3. Cherie Thinn wrote on February 22, 2014

    Can u make them and sell them to me

  4. Donna wrote on February 12, 2014

    I made them but they did not harden. Any idea what I did wrong? They are yummy regardless.

  5. Starr Brigante wrote on February 10, 2014

    Hi Susan… Regarding Nuts & Seeds, Soaked, Not Soaked, Dehydrated or Not. I’ve read through a number of recipes & it’s not always clear to me. When you say “1 cup of almonds” & don’t designate their status, i.e. “soaked”, etc., what kind of almond does the recipe call for?

    Next question: Agave. I don’t use it because it’s sugar. I only use Stevia for a sweetner. My concern is the amount of liquid & the texture that Agave gives & Stevia alone cannot subsitute for that. What do you suggest?

    • Susan wrote on February 19, 2014

      I always keep pre-soaked, dehydrated nuts in the pantry to use in recipes that call for dry nuts. If there aren’t soaking instructions, the nuts are to be used dry. It’s up to you if you want to pre-soak and dehydrate.

      As for the agave-stevia question, I don’t have a good answer. I am not a fan of stevia so don’t use it. I just limit my consumption of agave or maple syrup.

  6. Mary Elaine Bullock wrote on February 7, 2014

    I am a newby to raw eating and I am so thrilled to see so many recipes and foods I can eat on this journey to optimum health. May God bless you for all the effort you put into this website. You are truly saving peoples’ lives. I am so grateful!

    Mary Bullock

    • Susan wrote on February 7, 2014

      Thank you so much, Mary!

  7. Brenda wrote on February 5, 2014

    I had to improvise using ingredients that I had on hand, but the end result was AMAZING! Thanks for a great idea. I’ve been searching high and low for a good granola bar recipe without a bunch of added oil and with little success. This recipe hits the mark for me. Thanks again!

    • Susan wrote on February 6, 2014

      Glad to hear it, Brenda!

  8. Brigitte wrote on February 2, 2014

    A delicious combination of ingredients. I have just one question, after I had combined all the ingredients, rolled them out onto parchment paper, the mixture was way too moist to cut into bars. In a previous comment (May 13th 2013), you said to remove them from the parchment paper prior to drying and cutting them. There is no way I can do that without the whole mixture falling apart. How long is it supposed to sit before it dries enough to cut them into bars? I followed the recipe exactly but I’m not sure if I’m missing something. Thanks,


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