Raw Cacao Goji Energy Bars
Need some quick raw food energy to get moving in the morning? Or a fast raw food afternoon pick me up? These bars are the perfect thing for that. Tasty, sweet and made with super healthy ingredients, they not only satisfy your hunger, they provide easily accessible, high nutrient energy to get or keep you going.
Almonds, pumpkin seeds and flax seeds make up the bulk of the recipe. With added goji berries, and cacao nibs, these bars really pack a punch.
We know about the benefits of almonds. They are high in protein, zinc and calcium. Almonds are also a great source of vitamin E magnesium, calcium, potassium and iron. But did you know that pumpkin seeds are nutritional power houses? Considered a super food, Pumpkin seeds are full of magnesium, which keeps bones strong, promotes healthy heart function and supports your nervous system’s function, B vitamins, and are packed with protein! They are also a good source of iron, zinc and fiber!
Golden flax seeds contain 27 cancer preventing substances while also giving you a good dose of omega 3’s, which are great in the battle against heart disease. Goji berries are high in protein, amino acids and are packed with antioxidants. Cacao nibs are partially ground cacao beans, which are the beans that chocolate comes from. Cacao is full of antioxidants and trace minerals and will give you a little pick me up, too!
Raw Goji Cacao Energy Bars
MAKES TWO DOZEN 1" X 3" BARS
Energy Bars
- 1 cup almonds, soaked
- 1 cup pumpkin seeds, soaked
- 1 cup flax seeds, soaked in 1 1/2 cups water
- 1/3 cup agave (or liquid sweetener of your choice)
- 1 tablespoon cinnamon
- 1/2 cup goji berries
- 1/2 cup cacao nibs
- Soak almonds, pumpkin seeds and flax seeds for at least 6 hours. Drain almonds and pumpkin seeds.
- Place almonds and pumpkin seeds in food processor. Process until well ground but still chunky.
- Add agave and cinnamon, pulse until well combined.
- Remove from food processor and place large bowl. Add flax seeds, cacao nibs and goji berries, stir.
- Press into a rectangle on non-stick dehydrator sheet. You want these to be 1/2″ thick.
- Dehydrate at 145 for 45 minutes. Reduce heat to 115 and dehydrate for 3 more hours.
- Peel off dehydrator sheet, dehydrate for 2 more hours. At this point, you will remove them from the dehydrator, cut into bars, separate so there is a little space in between each bar and return to dehydrator for 2-3 more hours. You want them dry but not brittle. They should be a little soft.
- Top with raw chocolate.
Raw Chocolate
- 1 cup raw cacao butter
- 1 teaspoon vanilla
- 3 tablespoons coconut oil
- 1/3 cup powdered sucanat (finely ground in coffee grinder)
- 2 tablespoons agave (or liquid sweetener of your choice)
- 7 ounces cacao powder
- Melt cacao butter and coconut oil in dehydrator or over hot water.
- In food processor, combine melted cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside.
- Add 1/2 cacao powder and combine. Add sucanant and combine. Add coconut butter that was set aside and agave and combine. Add remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.
Jessie R wrote on April 20, 2010
THANKS for an awesome website!!!! 🙂
Susan wrote on April 20, 2010
I will be writing about substitutions tomorrow.
Jessie R wrote on April 19, 2010
Susan,
Do you have any treat receipes that are peanuts and nuts free that kids would love?
Any suggestion?
Jessie 🙂
Jessie R wrote on April 19, 2010
Susan, i am trying to find some raw treats for my 18 month old son that has nuts allergy.. Can I replace the the almonds with something else? What if I eliminate the almond, should i add more pumkin seeds? Any suggestions?
Thanks,
Jessie
Laurie wrote on March 28, 2010
Just to make sure before I make these, do I drain the flax water or does the flax seed soak it up? Thanks … can’t wait to try this recipe today!
Susan wrote on March 28, 2010
The flax will soak up the water…
dean wrote on March 20, 2010
your recipes are nice. solid, amongst the others i have tried elsewhere. made these a couple of weeks ago. and wondering how long the raw chocolate topping keeps for? thanks and nice work here..
Susan wrote on March 20, 2010
I have had it keep for weeks and weeks…just keep an eye on it, like you would any other food.
dana wrote on February 8, 2010
do you soak the almonds, pumpkin seeds and flax all in the 1 1/2 cups water?
Susan wrote on February 8, 2010
No, the flax seeds are soaked in the 1 1/2 cup water. You soak the almonds and pumpkin seeds separately and then drain before using.
Krissy wrote on January 12, 2010
Hi Susan!
I just made these (minus the chocolate topping – didn’t have all the ingredients) and they turned out wonderful! I’m just wondering what you think about freezing them – I’m not sure how fast I will get through them, but I’m worried that if I freeze them I may ruin them (or there nutritional value) – any thoughts?
Susan wrote on January 12, 2010
I would try freezing one of them and see what happens to the texture. You will loose a little but better that than the whole bar. These do keep well for a week or two in an airtight container.