These almond and coconut homemade energy bars are made with wholesome, healthy, all natural ingredients! Free from refined sugar and oil which makes them a better option than store bought ones. Easy, healthy, and absolutely delicious!
Ramadan is right here and while people are going crazy over toilet paper I just had to double check the kitchen for oat and nut stoke because we don’t want to run out of that during Ramadan. I love me some healthy, calorie dense treats to give me that instant boost after a long day of fasting.
I don’t know about you but eating during Ramadan is hard for me. I know not many can relate but I find it hard to meet my required calorie intake before sunrise and I end up shedding some weight at the end of the month. For this reason, energy bars are always a good idea as they are easy to make, packed with nutrition, and taste amazingly delicious!
In Ramadan, you don’t have a lot of time to just settle down and eat especially if you are busy. I always make sure to make it through the three meals but having to work on a project, managing my blog, and keeping up with household work and family activities, I just need something quick to munch on in between meals and I’m ready to go!
You can also check my peanut and apricot puree energy bars recipe!
One of the many reasons why I love making homemade energy bars is they are completely modifiable. You can add whatever you like and eliminate ingredients you dislike. I made these with almonds, you can go ahead and use your favorite nuts and customize it to your desired taste.
These homemade almond energy bars are oil free. And while I was skeptical about how they would turn out without any oil, they actually come out moist and not dry at all! Dates and soaked flax seeds make a great butter/oil substitute if you are conscious about your oil consumption.
How to store almond homemade energy bars
You can store these in an airtight container. Storing them in the fridge is not necessary but you can if you would like to.
Is this recipe Gluten-free?
For a gluten-free option, make sure to use gluten-free oats.
Is this recipe vegan?
Yes. This recipe is 100% vegan.
What can I use instead of flax seeds?
If you wish to substitute flax seeds, you can use egg white or soaked chia seeds instead. Lightly beaten egg white will keep the bars firm preventing it from crumbling. Overnight soaked chia seeds will do the same if you prefer a plant-based substitute.
What can I use instead of dates?
Instead of date caramel, you can either use dried apricots puree or raisins puree. Making dried apricot puree and raisins puree is super simple and easy. You can check how you can make one in the following recipes:
Can I skip orange blossom extract or substitute it?
Yes! I love the scent of orange blossom extract and I wanted to give my recipe a bit of a Moroccan touch but you can skip it or use vanilla extract instead.
Almond Homemade Energy Bars
- 200 g (1.5 US cup) of raw almonds
- 150 g (1 US cup and a half) of instant oats
- 25 g (2 tbsp and a half) of flaxseeds
- 25 g (2 tbsp and a half) of sesame seeds
- 100 g (1 US cup) of shredded unsweetened coconut
- 11 large dates Barni or Medjool , boneless and cut in a half.
- 1 tsp cinnamon
- Pinch of salt
- orange blossom extract
- Hot water for soaking
- Soak the dates in hot water and leave it for a few minutes to soften.
- Soak flaxseeds and cover them in one inch of hot water and set aside.
- Pre heat the oven to 250 degrees
- Place raw almonds in a food processor and blend for 4 seconds maximum! (we need a chunky texture)
- Place blended almonds in a mixing bowel with shredded coconut, instant oats, sesame seeds, cinnamon, and salt.
- Drain the dates from excess water and blend them in a food processor with two tbsp of hot water until smooth and creamy.
- Place date caramel, soaked flax seeds, along with the rest of the ingredients and four drops of orange blossom extract. Mix everything thoroughly until the ingredients are moist and well combined.
- Place parchment paper on a baking sheet. Pour the mixture and press well against the baking sheet forming your desired length.
- Decrease the heat to 200° or 150° and bake for 20 minutes or until you notice slightly brown edges.
- Let it cool completely before cutting into your desired size.
- Serve or store in a container for later.