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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{ 78 comments… read them below or add one }

Elena December 28, 2009 at 1:01 pm

Susan, they look absolutely AMAZING!

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Alexandra December 28, 2009 at 1:37 pm

Omgosh, I’d love to try these.

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Susan December 28, 2009 at 1:44 pm

Go for it!!

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Erin @ Living and Loving In L.A. December 28, 2009 at 3:02 pm

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!!!

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Heather December 28, 2009 at 5:12 pm

These look sooo incredibly tasty!

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ChocolateOrchid December 28, 2009 at 6:13 pm

Hi! These look sooooo delicious!

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pure2raw twins December 28, 2009 at 10:35 pm

Bars look delicious! Love my raw cacao for energy and pumpkin seeds :)

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Nada December 28, 2009 at 11:12 pm

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.

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Susan December 29, 2009 at 10:33 am

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.

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Nikki December 29, 2009 at 8:34 am

Yum! I’ll be making these today :)

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El December 29, 2009 at 10:17 am

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!

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Susan December 29, 2009 at 10:31 am

They would be great in the car, purse, etc…

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Diane December 29, 2009 at 10:21 am

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.

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Susan December 29, 2009 at 10:31 am

I usually check out amazon but soon will be carrying it in the Rawmazing store…if I ever get it all done! :-)

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Nancy Zare, WellnessWiz December 29, 2009 at 11:04 am

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.

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Susan December 29, 2009 at 11:10 am

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.

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Alta December 29, 2009 at 1:59 pm

If I’m looking for an energy bar, I usually reach for a Larabar, but these look supreme! I would love these.

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Diana @ frontyardfoodie December 29, 2009 at 2:09 pm

my oh my! Those look incredible! That’s an awesome recipe I’ll definitely be trying that one.

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Veggie Wedgie December 29, 2009 at 6:47 pm

yummy yummy!!

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Michal January 3, 2010 at 11:46 am

These look so decadant!

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Leslie @LaMamaNaturale January 4, 2010 at 3:13 am

Wow! These look wonderful. Definitely adding to my menu plan!
Thanks! ;)

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Krissy January 12, 2010 at 9:11 pm

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?

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Susan January 12, 2010 at 9:16 pm

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.

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dana February 8, 2010 at 3:01 pm

do you soak the almonds, pumpkin seeds and flax all in the 1 1/2 cups water?

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Susan February 8, 2010 at 3:05 pm

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.

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dean March 20, 2010 at 10:26 pm

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..

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Susan March 20, 2010 at 10:30 pm

I have had it keep for weeks and weeks…just keep an eye on it, like you would any other food.

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Laurie March 28, 2010 at 11:43 am

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!

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Susan March 28, 2010 at 1:41 pm

The flax will soak up the water…

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Jessie R April 19, 2010 at 2:50 pm

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

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Jessie R April 19, 2010 at 7:56 pm

Susan,
Do you have any treat receipes that are peanuts and nuts free that kids would love?
Any suggestion?

Jessie :-)

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Susan April 20, 2010 at 4:31 pm

I will be writing about substitutions tomorrow.

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Jessie R April 20, 2010 at 4:46 pm

THANKS for an awesome website!!!! :-)

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Donna June 29, 2010 at 6:28 am

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..

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Shels July 1, 2010 at 12:11 am

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?

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Jen July 12, 2010 at 5:24 pm

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?

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Susan July 12, 2010 at 5:26 pm

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…

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michelle August 21, 2010 at 11:51 pm

Will this recipe work if the dehydrator is set to 115 degrees to keep it truly raw?

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Susan August 22, 2010 at 7:44 am

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.

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Victoria September 12, 2010 at 10:09 pm

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!! :-P

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Victoria September 13, 2010 at 8:36 pm

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

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Susan November 9, 2010 at 7:13 am

I do not think it is possible to make your own cacao butter.

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lindsey November 9, 2010 at 1:34 am

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?

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Susan November 9, 2010 at 7:13 am

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. :-)

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JON-MICHAEL December 5, 2010 at 7:23 pm

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

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Susan December 5, 2010 at 7:26 pm

Sorry….115.

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Michelle February 10, 2011 at 12:12 pm

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!

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Susan February 10, 2011 at 5:05 pm

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!

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Grace February 20, 2011 at 5:20 pm

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!

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Susan February 20, 2011 at 5:50 pm

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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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.

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aimee krzywicki June 17, 2011 at 3:29 pm

sooo excited to create these :]

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Robyn September 25, 2011 at 1:19 pm

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

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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

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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.

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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.

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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.

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Pamela Hogan January 21, 2012 at 3:42 pm

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

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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

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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!

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Sarah February 8, 2012 at 10:49 pm

Can these be made without a dehydrator?

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Susan February 9, 2012 at 11:25 am

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

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Lizzy July 27, 2012 at 7:12 pm

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

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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!!!

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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.

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Lois Doporcyk December 9, 2012 at 6:34 pm

Cacoa Butter or Coconut Butter in the Raw Chocolate?

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Susan December 9, 2012 at 9:22 pm

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

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Lois Doporcyk December 11, 2012 at 6:58 pm

At which point is the agave added?

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