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
- 1 C Almonds, soaked
- 1 C Pumpkin Seeds, soaked
- 1 C Flax Seeds, soaked in 1 1/2 C water
- 1/3 C Agave
- 1 T Cinnamon
- 1/2 C Goji Berries
- 1/2 C Cacao Nibs
1. Soak almonds, pumpkin seeds and flax seeds for at least 6 hours. Drain almonds and pumpkin seeds.
2. Place almonds and pumpkin seeds in food processor. Process until well ground but still chunky.
3. Add agave and cinnamon, pulse until well combined.
4. Remove from food processor and place large bowl. Add flax seeds, cacao nibs and goji berries, stir.
5. Press into a rectangle on non-stick dehydrator sheet. You want these to be 1/2″ thick.
6. Dehydrate at 145 for 45 minutes. Reduce heat to 115 and dehydrate for 3 more hours.
7. 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.
8. Top with raw chocolate.
Raw Chocolate:
- 1 C Raw Cacao Butter
- 1 t. Vanilla
- 3 T Coconut Oil
- 1/3 C Powdered Sucanat (finely ground in coffee grinder)
- 2 T Agave
- 7 oz. 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.
Makes two dozen, 1″ x 3 bars
{ 70 comments… read them below or add one }
← Previous Comments
These looked so good I had to make them. I didn’t have pumpkinseeds so I used 1/2 cup sunflower (sprouted) & 1/2 cup hemp seed, added a little vanilla powder and some rasins. They are wonderful,my 2 year old loves them as well as my 12 year old and that is not easy to do… Thank you.
sooo excited to create these :]
They look soooo good on the dehydrater! Minus sweetner, added applsauce instead.
Hello, I’ve never dehydrated before but will be making these today. When you say “Peel off dehydrator sheet, dehydrate for 2 more hours” do you mean place directly on the sheet that comes with the dehydrator?
Thanks, Veronica
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.
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.
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.
When it says “reduce heat”, to what temperature do I reduce it?
I would like to know the calories per serving in these bars. They do look and sound mighty good!
Thanks
There are a lot of recipe calculators on line. Just google and put in the ingredients. Cheers!
Can these be made without a dehydrator?
Since this is a raw site, I have not tested the recipes in an oven. Cheers!
Fantastic looking bars…quick question…what could I use instead of Sucanat?
Warm regards ;D
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!!!
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.
Cacoa Butter or Coconut Butter in the Raw Chocolate?
Cacao butter, as is stated in the recipe.
At which point is the agave added?
Susan,
My roommate is allergic to nuts. Can you think of anything else to use beside Almonds? Would I soak the substitute as well? I hope you have recommendations for a dehydrator on this site. And btw this recipe sounds amazing! Super Foods!
Do these have to be stored in the refrigerator when they’re done? I like to carry protein bars in my purse and find most will go bad if I forget to take them out. Those others weren’t made in the dehydrator. I f these don’t need refrigeration, that would be fantastic.
← Previous Comments
{ 6 trackbacks }