Can you believe it’s already autumn?
The weather has been absolutely beautiful and the leaves on the trees are starting to turn golden and crispy. It’s the perfect time to get out there and enjoy the outdoors. I love taking long walks on sunny autumn days with a steaming cup of coffee to-go and an energy bar hidden in my pocket.
Speaking of energy bars, I have a delicious recipe to share with you today. I normally only do one blog post a week, but something inspired me to do another one this week. Maybe it’s the change of season, the beautiful weather, or my upcoming birthday. But I’m so glad I decided to do another post because I came up with these amazing bars. They’re a fusion between banana bread, bounty bars, and a chocolate-covered marzipan bar. They’re super tasty, filling, and very popular. We made 16 of them and they were gone in just 12 hours! And it wasn’t just me and my partner, Jonas, who ate them, our friends helped too.
The idea for these bars came from seeing all these Quest bar posts on Instagram. They’re low-carb energy bars that are way too expensive when you live in Denmark, and they’re probably loaded with too many unnecessary and processed ingredients. So, I thought, why not make my own energy bar that’s low in carbohydrates, filled with nutrients, healthy fat, and without sugar? I was all in. And since I was already in the creative zone, I decided to make them paleo, LCHF, vegan, raw, and all-natural.
The best part is, the content of non-fiber carbohydrates in my bars matches the one from the popular Quest bars! And if you want to know more about the nutrition information, you can find it at the bottom of the recipe.
I hope you enjoy making and eating these bars as much as we did.
Happy autumn, friends!
Paleo, Raw, Vegan, Low Carb Energy Bars
Ingredients
Almond & coconut layer
- 200 g almonds
- 200 g desiccated coconut flour
- 2 very ripe small bananas
- 1 tsp ground vanilla
- 1 tsp salt
- 2 tbsp organic virgin coconut, melted
Chocolate layer
- 100 g dark chocolate 1 cup, when chopped
- 1 small or 1/2 big avocado
- 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
- 4 tbsp organic virgin coconut oil, melted
- 4 tbsp high quality cocoa powder
- 8 big soft pitted dates
- 1/2 tsp ground vanilla
Instructions
Directions
- 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
