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.
CC wrote on August 19, 2012
Use parchment paper instead of waxed paper on your dehydrator shelves if you do not have Teflex sheets. Cut the parchment paper to size and it can be reused over and over.
Tami wrote on August 17, 2012
Wondering if you grind the flax seeds before soaking as I thought they needed to be ground for digesting? Do you drain the water? Can’t wait to try these and your other recipes! Thank you for sharing!!!
Lizzy wrote on July 27, 2012
Fantastic looking bars…quick question…what could I use instead of Sucanat?
Warm regards ;D
Sarah wrote on February 8, 2012
Can these be made without a dehydrator?
Susan wrote on February 9, 2012
Since this is a raw site, I have not tested the recipes in an oven. Cheers!
Louaine Elke wrote on February 4, 2012
I would like to know the calories per serving in these bars. They do look and sound mighty good!
Thanks
Susan wrote on February 8, 2012
There are a lot of recipe calculators on line. Just google and put in the ingredients. Cheers!
Pamela Hogan wrote on January 21, 2012
When it says “reduce heat”, to what temperature do I reduce it?
Susan wrote on January 12, 2012
As stated in the recipe, you should be spreading this mixture on a non-stick dehydrator sheet. That would be the sheet you are peeling off.
Maddie wrote on January 12, 2012
For Veronica –
It depends what sheet on your dehydrator you have. I have learned that with MY dehydrator (it’s a cheap one) I have to put wax paper on and grease it (I use EVOO) just because everything likes to stick to the wax paper.
Emilee wrote on November 10, 2011
My family loved these bars. 🙂 I couldn’t finish them soon enough and now they are not happy with only one. They were worth every minute that it took to prepare them. Thank you for sharing your yummy recipe.