Raw Cacao Goji Energy Bars

by Susan on December 28, 2009

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 (or liquid sweetener of your choice)
  • 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 (or liquid sweetener of your choice)
  • 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

 

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{ 77 comments… read them below or add one }

tamara akneen June 10, 2011 at 4:57 pm

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.

aimee krzywicki June 17, 2011 at 3:29 pm

sooo excited to create these :]

Robyn September 25, 2011 at 1:19 pm

They look soooo good on the dehydrater! Minus sweetner, added applsauce instead.

Veronica October 4, 2011 at 7:54 am

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

Emilee November 10, 2011 at 6:54 pm

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.

Maddie January 12, 2012 at 3:33 pm

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.

Susan January 12, 2012 at 3:36 pm

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.

Pamela Hogan January 21, 2012 at 3:42 pm

When it says “reduce heat”, to what temperature do I reduce it?

Louaine Elke February 4, 2012 at 9:32 am

I would like to know the calories per serving in these bars. They do look and sound mighty good!
Thanks

Susan February 8, 2012 at 4:20 pm

There are a lot of recipe calculators on line. Just google and put in the ingredients. Cheers!

Sarah February 8, 2012 at 10:49 pm

Can these be made without a dehydrator?

Susan February 9, 2012 at 11:25 am

Since this is a raw site, I have not tested the recipes in an oven. Cheers!

Lizzy July 27, 2012 at 7:12 pm

Fantastic looking bars…quick question…what could I use instead of Sucanat?
Warm regards ;D

Tami August 17, 2012 at 11:48 am

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!!!

CC August 19, 2012 at 3:44 pm

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.

Lois Doporcyk December 9, 2012 at 6:34 pm

Cacoa Butter or Coconut Butter in the Raw Chocolate?

Susan December 9, 2012 at 9:22 pm

Cacao butter, as is stated in the recipe. :-)

Lois Doporcyk December 11, 2012 at 6:58 pm

At which point is the agave added?

Stephanie December 12, 2012 at 9:33 pm

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! ;-)

Lesley January 6, 2013 at 6:38 pm

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.

Meg July 25, 2013 at 10:39 am

Just made these and they are delicious! Thanks so much for sharing your wonderful recipes with all of us!

Kate August 17, 2013 at 12:42 pm

Can I dehydrate in oven at 170 degrees as that’s the lowest it goes and still be in the raw zone? They look so good!z,z

Susan August 17, 2013 at 12:45 pm

To stay raw, the food temperature must stay below 115 degrees. :-)

Ken September 15, 2013 at 5:03 pm

Lizzy, since sucanat sugar (made from can juice) is big replacement for brown sugar but better for you. I’m going to use another product I already have on hand that actually has more micro and macro nutrients than sucanat and that is raw coconut sugar. I’m soaking the nuts right now so we’ll see how it works out in the end.

Klaudette October 6, 2013 at 6:45 pm

I’m curious, why soak, then dehydrate? Do they sprout during the soaking time?
Do u have a recipie for an energy bar that does not require a dehydrator (or nut butter)?

Tia October 24, 2013 at 9:12 pm

Can I use a oven to dehydrate things. ?? I’m trying to get may family to eat better. But i just have a oven.

Susan October 25, 2013 at 11:57 am

Please see the FAQ page about ovens vs dehydrators. http://www.rawmazing.com/faq/ Cheers!

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