Energy Bars For Everyone – Paleo, Raw, Vegan, Low Carb, All-natural & Amazing

Energy bars - paleo, LCHF, raw and vegan - A tasty love story

Energy bars - paleo, LCHF, raw and vegan - A tasty love story

Halleluja it is sunday! A sunny and absolutely beautiful autumn day. The leaves on the trees are yet green, but if you look closely you can see how they slowly prepare themselves to become golden, crispy and ready to turn my world magical. You can feel the autumn in the air and all of this is one big invitation to get you out there; into the forrest, parks and golden gardens, to go for long walks with a steaming cup of coffee to-go and perhaps an energy bar hidden in your pocket.
At least it is my version of a perfect sunny autumn day, and in an hour I have myself a lovely walking-date and fortunately I have one of these amazing bars left to accompany myself and my date. 

Energy bars - paleo, LCHF, raw and vegan - A tasty love story

As you might know I normally only do one post at a week, but something made me wanna do another one this week. If it was the change of season, beautiful weather, upcoming birthday or maybe to emphasize my message about coconut fat from last post I do not know – but I am truly happy I decided to do so, otherwise I would not have come up with these bars. They are actually a fusion between banana bread, bounty bars and a chocolate covered marzipan bar – and they are very tasty, filling and apparently very popular. At least only one is left out of 16 and they lasted about 12 hours, and no it was not only Jonas and I who splurged on them.. our friends helped a bit too.
The idea for the bars actually came after being confronted with the Quest bar on peoples Instagram profiles all the time. Low-carb energy bars that are way too expensive when you live in Denmark, and probably loaded with too many unnecessary and processed ingredients (at least the ingredients list is quite long). So why not make you own energy bar, low in carbohydrates and filled with nutrients, healthy fat and without sugar! As always I was game. And since I was already in the creative corner, why not make them paleo, LCHF (low carb high fat), vegan, raw and all natural – just saying!
You’ll find the nutrition informations in the bottom of the recipe, and I am proud to say that the content of non-fibre carbohydrates in my bars match the one from of the popular Quest bars!

Energy bars - paleo, LCHF, raw and vegan - A tasty love story

Print Friendly

Energy bars for everyone
Makes 16 bars

Almond & coconut layer
200 g almonds (1 1/3 cup)
200 g desiccated coconut flour (2 1/3 cup)
2 very ripe small bananas (approx 150 g)
1 tsp ground vanilla
1 tsp salt
2 Tbsp organic virgin coconut, melted

Chocolate layer
100 g dark chocolate (70 %) (1 cup, when chopped)
1 small or 1/2 big avocado (aprrox 70 g)
2 Tbsp Sukrin, coconut sugar, stevia or sweetener of your choice (I used sukrin gold)
1 tsp organic extra virgin coconut oil
1/2 tsp ground vanilla

Raw & vegan chocolate layer (alternative chocolate layer)
4 Tbsp organic virgin coconut oil, melted
4 Tbsp high quality cocoa powder
8 big soft pitted dates
1/2 tsp ground vanilla

For this recipe you need to use a food processor or very good blender. Blend the coconut flour until it becomes almost ground. Then add the almond and blend until you have a mixed almond and coconut flour. Add the coconut oil, vanilla, salt, banana and blend until you have a firm and mixed dough.
Find a square baking pan, box or whatever you have on hands. Line it with a piece of parchment paper. Now use your hand to even out the dough, it should be plain and have a thickness around 2 cm (0,75 inch). Place it in the fridge.

Original chocolate layer: Melt the chocolate and coconut oil in a double boiler. Blend the avocado, sugar and vanilla until it has a very smooth texture. Add the chocolate and pulse until just combined. Remove the dough from the fridge and add the chocolate in a plain layer and place it back in the fridge to set for at least 30 min.

Raw and vegan chocolate layer: Add all the ingredients in a blender and blend until you have a smooth chocolate paste. Add more cocoa if you want a deeper flavour and darker colour. Remove the dough from the fridge and add the chocolate in a plain layer and place it back in the fridge to set for at least 1 hour.

Cut the ‘cake’ into 16 bars. Keep them in an airtight box in the fridge for up to a week. Wrap some of them in paper and bring them to your workout, as a afternoon snack or on long walks. You’ll get a tasty and healthy energy load without any blood sugar rush.

Nutrition information
Pr. bar (50 g)*

Kcal: 230
Protein: 4,5
Carb: 7 g
Fat: 20 g
Fibres: 2,2 g

  • These calculations are made with the original chocolate layer

Energy bars - paleo, LCHF, raw and vegan - A tasty love story

Comments (40)

  • Hi there Josephine, thanks again for a great recipe! Just a quick question, I am a little bit hesitant regarding desiccated coconut flour. I have desiccated coconut and coconut flour at home, the flour being the defatted ground stuff… would this be desiccated coconut flour? or should I simply use desiccated coconut….?? thanks a lot for your help

    • Hi Monica. Oh I do understand your confusion, since it is a bit weird with all the kinds of coconut flour you can get. For this recipe you need the desiccated coconut flour WITH the fat. But we still finely grind it into an almost flour to get a great texture – but we do need and want the fat from it :)

  • Well these look just divine!

  • Hvor ser det godt ud, dem vil jeg lave ved nærmeste lejlighed
    Dog er der en ting, der undrer mig, og det er, hvad din definition af en cup er? Er det 2 dl eller lign?

    • Tak, de kan også varmt anbefales! Når jeg skriver cup er det bare det amerikanske mål som svarer til 2,5 dl, men jeg har vist slet ikke brugt det i denne opskrift :)

  • Hi Josephine,

    I stumbled upon your blog by chance. What a delightful site:-) Love your recipes and have started trying them out, already in love with your beetroot cake, out of this world…. and yes agree with you, to heaven is where the choco+beet taste takes you!

    I am from Malaysia, and live in DK now, and find your recipes just what I need to use all the lovely seasonal ingredients I can find here. Language was an issue for me, but now with your site in English…its just wonderful. Thank you!

    I hope you had a good holiday/trip to Malaysia..

    Mange tak Josephine!


    • Hi Santhi. I am so glad you are able to find inspiration here for use of nordic seasonal ingredients, it is awesome to cook with all the season stuff and so filled with nutrients. Hope you keep on getting inspired – and Oh I loved Malaysia, what a beautiful country you have :)
      Kærlig Hilsen Josephine

  • De ser superækre ud, og skal laves næste weekend.

    Hvilket værktøj bruger du til kalorieberegningen?

    • Hej Jenny. Jeg bruger faktisk madlog, synes klart det er den mest overskuelige side :)

  • Hi!
    I just love your blog- so inspiring:) just a quick question; would you recommend your recipes even if one is not on a LCHF diet?
    Rebecca :)

    • Hi Rebecca.
      I am so glad you asked that question, cause YES my recipes are for everyone. I am not following a specific diet myself, tonight I had 3 pieces of high carb brownies :) But I like to experiment within all types of lifestyles, and prefer to eat fairly low carb on an everyday basis. But my recipes are filled with nutrients, both from fat, carbs and protein, with the primary purpose to fill you up serve your body in the best way possible, regardless of it being a dessert, main dish or snack. So eat your heart out just make sure to listen and adjust according to your appetite (and yes I know this can be tricky) :)
      All the best from Josephine

      • Thanks Josephine! Can’t wait to try some of your recipes, and even more so now that I know they are not following a strict diet:) Love how you use fresh and healthy ingredients – you have shown me that cooking from scratch can be easy and fun! You have given me so many great ideas to supplement heavy fats, sugar and wheats with fresh ingredients and veggies that are in season!

  • Oh, these I have to try!!

  • Hi,
    I have a strange reaction whenever I eat coconut, but these bars look SO good.. is there any substitute you would recommend? Could I just add another 200g of almonds and use extra virgin olive oil instead of coconut? And same for the chocolate layer.. could I use olive oil instead?

    Thanks for your time!

    • Hi Becca. You could try substituting the shredded coconut with some nuts yeah, and maybe a date or two. But olive oil will stay liquid, so I would maybe add a bit of melted butter to the batter instead and just use regular melted chocolate as the top layer. But I am just guessing here :)
      Good luck :)

  • These look great but I can’t get my head round the avocado in the chocolate mix. Can it actually be tasted or is it there more for texture?

    • You can not taste it I promise you :) It is there for texture and awesome health benefits!

  • I have read a few just right stuff here. Definitely price bookmarking
    for revisiting. I surprise how so much effort you put to create this type of fantastic informative website.

  • Are these soft and moist? Or do they have more of a crispy granola bar like consistency?

  • Talk about a gourmet energy bar – it looks beautiful! Only one week in the fridge though – surely they can last longer than that?



    • Uh I like the say of that; Gourmet energy bar :) Yeah I actually think they could do longer, but since it has avocado in the chocolate layer, I week is the safe time to recommend.

      • So if you go with the raw vegan chocolate layer, they would last longer?

  • hi,again! :p
    is there anything i can substitute dates for, in the vegan chocolate cover?

    thank you

    • You could use a honey or syrup, but it might be a little more creamy in the texture, just let it set 10-15 min in the fridge before spreading it :)

  • Hi! I found your Site and this recipe by Chance online. I tried it immediatly.
    Wonderful, absolutley addictive. I was not sure about the Avocado, gives great texture!

  • Hi Josephine,

    I just tried to make this slice and it has not turned out well at all.

    The ingredients seem to add up correctly- the dough was not forming in the food processer and the vegan chocolate “paste” barely covered the top and was actually absorbed into the slice as opposed to sitting on top.

    I really don’t understand where I’ve gone wrong as I followed your recipe to a tee!

    Are there any ingredients missing from the almond and coconut layer?



    • Hi Emily.
      I am so sorry to hear that. I have been following my own instructions for this recipe a few times myself this last month, and I have not had any troubles with it. I just make sure to blend both almonds and coconut into totally ground before combining them with the banana. And I do think that you get the best texture when you mash/blend the banana before stirring in i to the coconut and almond flour with the oil.
      The texture of the dough can depend a little on how ripe and large your bananas are, and last time I added a handful of shredded coconut to the dough because it seemed a little loose and sticky and just kneaded it into the dough until it had a firm texture.
      When it comes to the chocolate paste I could image that your dough has either been to warm (I always have mine in the freezer about 30 min before adding the top layer) or maybe the paste was to warm, you could put it a side until it is more creamy than liquid and then add it, and if there is too little, this could happen if you have made your base to thin and thereby expanded the surface area, you could try making a double batch, that would juts be totally win win :)
      If you dare trying these one more time, I hope you can use some of my suggestions.
      All the best from Josephine

      • Can you define “small” in a more quantitive weight or volume measurement for the bananas and avocado? Example: 1/2 cup of mashed ripe bananas or 1/4 cup of mashed ripe avocado.” This might explain inconsistent results from others.

        Can Bananas be substituted with other fruit, such as strawberries?

        At the end of the instructions for “Raw and vegan chocolate layer” your wrote “and place it back in the fridge to set for at least” leaving out a time period. ???

        • Hi Logan. Yes a small banana is around 70-80 g each. And the avocado is around 60-70 g – I have added this the recipe now :)
          I would not substitute the banana with strawberries or any fruit rich in water, since you need that creamy and glue like texture banana has. But your could use around 50 g mashed soft dates instead.
          Opps yeah, I have corrected the time for the raw layer now, it is 1 hour :) And if you use the raw layer they might last a bit longer, but you could just store them in the fridge, they defrost in 30 min- 1 hour and they keep their texture perfectly!

  • I couldn’t find coconut flour so used finely desiccated coconut, which I found from an Asian shop. My chocolate topping was rather lumpy because I don’t have anything to properly make the avocado into a smooth paste. I used icing sugar because that Sukrin stuff is so expensive.

    Despite all these adjustments, the bars worked really well and I’ll be making them again!

    • It is absolutely wonderful to hear that it can be adapted and tried in all different ways :) I sometimes add the chocolate to the base and just make a chocolate version which is great as well :)

  • Great recipes!!!

  • Have made these a couple of days ago and I just had to come back to thank you for this amazing recipe, they turned out delicious and everybody loved them! Will most definitely make them again :-)

  • Just wanted to note these can’t be pinned on pinterest! Even though there is a pin it button no image will come up for the article so it won’t pin. I would love to share this :)

  • Hi, would vanilla extract (liquid) mess up the consistency? I look forward to trying these!

    • Hi there :) Nope, if you just use a small amount it will be just fine. Hope they turns out delicious!

  • Could you convert the grams into cups? I would love to make these but am without a scale :( it’s also quite difficult to find exact conversions on the internet, I wouldn’t want to screw these up!


Leave a Reply