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 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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Susan, they look absolutely AMAZING!
Omgosh, I’d love to try these.
Go for it!!
I just got a dehydrator for Christmas and as soon as my non-stick dehydrator sheets come in the mail I’m making these! (And a million of your other recipes too!)
Thanks for all of the great ideas!!!
These look sooo incredibly tasty!
Hi! These look sooooo delicious!
Bars look delicious! Love my raw cacao for energy and pumpkin seeds
These look amazing. I’ve always wanted to make really good homemade bars. I have a question though- is it possible to make these without a dehydrator? I don’t have one at the moment.
Yum! I’ll be making these today
Now this looks like something I want to keep in the car for those moments when I just have to have something to eat. Yum!
Where do you buy your cacao butter? I am assuming the price and quality can vary depending on the source. I’ve actually never worked with it, just coconut butter.
I usually check out amazon but soon will be carrying it in the Rawmazing store…if I ever get it all done!
They would be great in the car, purse, etc…
About the dehydrator. To truly make them raw and keep all the nutrients, you do need a dehydrator. But I am understanding that more and more people are coming to the site in search for healthy recipes that don’t have dehydrators. And this recipe, even if not dehydrated, is still much healthier than traditional recipes. You could try the oven with the door cracked open but you will have to check for time, etc. Not raw, but I believe you can do it.
I appreciate the recipe as I’m always on the go and must plan ahead to carry some snacks. Energy bars would be just the thing. I’m guessing that the recipe would be divine minus the chocolate covering, which seems to add calories but not much nutritional value. Am I right?
In place of dehydrator sheets, use parchment. You can buy it in a regular supermarket or get the unbleached in Whole Foods. I think it works better than the sheets.
Actually the cacao topping is full of antioxidants so it does add nutritional value! I only use parchment in a pinch. I find that it can stick (even when prepared) and doesn’t work as well as the sheets. Also, it is not reusable, which is important to me.
If I’m looking for an energy bar, I usually reach for a Larabar, but these look supreme! I would love these.
my oh my! Those look incredible! That’s an awesome recipe I’ll definitely be trying that one.
yummy yummy!!
These look so decadant!
Wow! These look wonderful. Definitely adding to my menu plan!
Thanks!
Hi Susan!
I just made these (minus the chocolate topping – didn’t have all the ingredients) and they turned out wonderful! I’m just wondering what you think about freezing them – I’m not sure how fast I will get through them, but I’m worried that if I freeze them I may ruin them (or there nutritional value) – any thoughts?
I would try freezing one of them and see what happens to the texture. You will loose a little but better that than the whole bar. These do keep well for a week or two in an airtight container.
do you soak the almonds, pumpkin seeds and flax all in the 1 1/2 cups water?
No, the flax seeds are soaked in the 1 1/2 cup water. You soak the almonds and pumpkin seeds separately and then drain before using.
your recipes are nice. solid, amongst the others i have tried elsewhere. made these a couple of weeks ago. and wondering how long the raw chocolate topping keeps for? thanks and nice work here..
I have had it keep for weeks and weeks…just keep an eye on it, like you would any other food.
Just to make sure before I make these, do I drain the flax water or does the flax seed soak it up? Thanks … can’t wait to try this recipe today!
The flax will soak up the water…
Susan, i am trying to find some raw treats for my 18 month old son that has nuts allergy.. Can I replace the the almonds with something else? What if I eliminate the almond, should i add more pumkin seeds? Any suggestions?
Thanks,
Jessie
Susan,
Do you have any treat receipes that are peanuts and nuts free that kids would love?
Any suggestion?
Jessie
I will be writing about substitutions tomorrow.
THANKS for an awesome website!!!!
who says that chocolate is bad? Chocolates have a lot good benefits on our body. You can prevent the formation of blood clots which can lead to heart attacks and strokes, Increase the flexibility of blood vessels in order to lower blood pressures, Provide energy and decrease the stress on the heart and Help with weight gains and decrease appetites LOL..
Wow these look so fantastic! (Like everything else you post). I’m not sure I can get my hands on raw pumpkin seeds though, is there a good substitute? I’ll probably also add soft shelled hemp.
How long do they last in the cupboard or freezer?
I would really like to make these but is there a substitute for sucant? My doctor wants me to eat as little sugar as possible. Do you think the taste would be ok without?
You could try stevia or something like that but since I haven’t made it that way, I can’t tell you how it would work…
Will this recipe work if the dehydrator is set to 115 degrees to keep it truly raw?
This recipe IS TRULY RAW. The reason the temp starts high is because THE FOOD TEMPERATURE never goes above 116 in the beginning of the dehydration. It is throwing off moisture and stays cool. Starting your dehydration at a higher temperature shortens your dehydration time and prevents your food from fermenting. It is a better, faster way to dehydrate THAT PROTECTS THE INTEGRITY OF THE ENZYMES BECAUSE THE FOOD TEMPERATURE DOESN’T GET ABOVE 116. Air temperature and food temperature are two different things.
Got these in the dehydrator now. Can’t wait till tomorrow as I need to pick up some cacao butter and sucanat so I can make the “chocolate.” Then I get to STUFF MYSELF!! YAY!!
I’m so disappointed. My Goji Energy Bars are out of the dehydrator and they are simply rawmazing!! Unfortunately, I went to my local resource where I get all my natural stuff, and they are out of cacao butter!! WAAAAHHHHHH!!! They had some when I was there a week ago, and now that I need it, they’re out. I’m so bummed. I’ve been eating my Goji Energy Bars naked! They’re still simply delish, but I want CHOCOLATE on them!!!
Susan, do you have a recipe to make your own cacao butter??? =D
i thought anything raw had a maximum heating temperature of 115 degrees. this says to set your dehydrator at 145 degrees. doesnt that diminish the nutritional value significantly?
No. Because in that small percentage of dehydration time, the food temperature never goes above 116. It is more efficient, pulls water out faster (thus helping prevent fermentation) and also speeds up dehydration. You do not have to worry about the nutritional value being diminished unless you forget to turn down the temperature.
I do not think it is possible to make your own cacao butter.
Step #6 says:
6. Dehydrate at 145 for 45 minutes. Reduce heat and dehydrate for 3 more hours.
Sooo . . . .
What temperature do you reduce to for the 3 hours??
Thanks for your help.
Jon-Michael
Sorry….115.
Ok just finished putting the raw chocolate topping on & have 3/4 of the topping left over. Seems you could cut the topping recipe in 1/3 and still have plenty. I’m a little disappointed as I’ve wasted a lot of expensive cacao butter making all of this topping…hope they’re yummy because I have to find something to do with all of the leftovers!
I always have a little left over, but not that much. And honestly, I can always find a use for raw chocolate! Make it into a chocolate bar with goji berries and nuts!
Re: Instruction #7. You say to dehydrate for 2 more hours and then at this point to cut them into bars. So do you mean dehydrate them for 2 more hours, then cut them into bars and dehydrate them for an additional 2-3 hours. To further clarify…is the total cooking time 7hrs45min-8hrs45min….or 5hrs45min-6hrs45min….thank you and your website and recipes are awesome!
Exactly as it says. Dehydrate for two more hours after you remove them from sheets. Then cut them into bars and dehydrate for an additional 2-3 hours. Your dehydration time will be different than mine unless you had exactly the same dehydrator, sitting next to mine under the same circumstances. So…dehydration is an estimate. In my dehydrator, on that given day, 7 hours 45 minutes plus.
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