Revivalist Energy Bars

Revivalist Energy Bars

Octavia Klein Photography

 

 

 

The best defense of your diet is to be prepared for snack attacks to strike. Using will power to resist cravings can be exhausting and after a while, too much resistance can wear a girl down. Enter the very easy and simply satisfying energy bar that won’t ruin your life (or if we are being a tad less extreme, ruin your diet.)

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However, most energy bars are loaded with crap. Not all, mind you, but most. Weird stuff like processed salts, chemical sugar substitutes and fiber fillers lurk under those vision blocking wrappers. Low calorie they may claim to be, they often lack quality fat and are super high glycemic food substitutes that stress out your digestive system and in the long run, do more harm than good. And rarely do they taste delicious.

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The energy bars that do taste good and are worth the time they take to eat & digest start with real food. This energy bar is almost savory due to zero added sweetener, but on a low sugar diet, the addition of dried mango complemented by the spices, will feel almost as naughty as taking a bath in dulce de leche.

 

 

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Warning: The melted coconut butter & coconut oil has hardened to hold this energy bar together. These substances will melt again, given half the chance. On a hot day, pop these energy bars in a cooler or lunchbox for your later enjoyment, in bar versus puddle form.

Revivalist Energy Bars

1 C Coconut Oil
1 C Coconut Butter
1/2 C Toasted Coconut
1/2 C Toasted Sunflower Seeds
1 C Chopped Dried Mango
1 T Ground Vanilla Bean
1 T Ground Cardamom
1 T Ground Ginger

Gently heat coconut butter & coconut oil in dehydrator or very low oven until melted. I usually pop them in my dehydrator for a few hours and they can be held until I’m ready to make the bars. The coconut butter is dense, so the trick is to get it as soft as possible without overheating it to the point of cooking the coconut. Toast the sunflower seeds and dried coconut in a 350 degree oven for around 10 minutes, then stirring once or twice, until coconut just begins to turn golden brown. Chop the dried mango. Measure out the softened coconut butter and thin it out with the melted coconut oil for ease as you mix in all the other ingredients.

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Line a pyrex dish or square to-go box with waxed paper and press mixture down evenly. The size of the pan will dictate how thick your energy bars will be, so choose accordingly. Put the pan in the fridge and allow the bars to harden for around an hour before turning them out onto a cutting board, peeling off the wax paper and cutting into bars.

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© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

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