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.
JON-MICHAEL wrote on December 5, 2010
Step #6 says:
6. Dehydrate at 145 for 45 minutes. Reduce heat and dehydrate for 3 more hours.
Sooo . . . .
What temperature do you reduce to for the 3 hours??
Thanks for your help.
Jon-Michael
Susan wrote on December 5, 2010
Sorry….115.
lindsey wrote on November 9, 2010
i thought anything raw had a maximum heating temperature of 115 degrees. this says to set your dehydrator at 145 degrees. doesnt that diminish the nutritional value significantly?
Susan wrote on November 9, 2010
No. Because in that small percentage of dehydration time, the food temperature never goes above 116. It is more efficient, pulls water out faster (thus helping prevent fermentation) and also speeds up dehydration. You do not have to worry about the nutritional value being diminished unless you forget to turn down the temperature. 🙂
Victoria wrote on September 13, 2010
I’m so disappointed. My Goji Energy Bars are out of the dehydrator and they are simply rawmazing!! Unfortunately, I went to my local resource where I get all my natural stuff, and they are out of cacao butter!! WAAAAHHHHHH!!! They had some when I was there a week ago, and now that I need it, they’re out. I’m so bummed. I’ve been eating my Goji Energy Bars naked! They’re still simply delish, but I want CHOCOLATE on them!!!
Susan, do you have a recipe to make your own cacao butter??? =D
Susan wrote on November 9, 2010
I do not think it is possible to make your own cacao butter.
Victoria wrote on September 12, 2010
Got these in the dehydrator now. Can’t wait till tomorrow as I need to pick up some cacao butter and sucanat so I can make the “chocolate.” Then I get to STUFF MYSELF!! YAY!! 😛
michelle wrote on August 21, 2010
Will this recipe work if the dehydrator is set to 115 degrees to keep it truly raw?
Susan wrote on August 22, 2010
This recipe IS TRULY RAW. The reason the temp starts high is because THE FOOD TEMPERATURE never goes above 116 in the beginning of the dehydration. It is throwing off moisture and stays cool. Starting your dehydration at a higher temperature shortens your dehydration time and prevents your food from fermenting. It is a better, faster way to dehydrate THAT PROTECTS THE INTEGRITY OF THE ENZYMES BECAUSE THE FOOD TEMPERATURE DOESN’T GET ABOVE 116. Air temperature and food temperature are two different things.
Jen wrote on July 12, 2010
I would really like to make these but is there a substitute for sucant? My doctor wants me to eat as little sugar as possible. Do you think the taste would be ok without?
Susan wrote on July 12, 2010
You could try stevia or something like that but since I haven’t made it that way, I can’t tell you how it would work…
Shels wrote on July 1, 2010
Wow these look so fantastic! (Like everything else you post). I’m not sure I can get my hands on raw pumpkin seeds though, is there a good substitute? I’ll probably also add soft shelled hemp. 🙂
How long do they last in the cupboard or freezer?
Donna wrote on June 29, 2010
who says that chocolate is bad? Chocolates have a lot good benefits on our body. You can prevent the formation of blood clots which can lead to heart attacks and strokes, Increase the flexibility of blood vessels in order to lower blood pressures, Provide energy and decrease the stress on the heart and Help with weight gains and decrease appetites LOL..