Your whole food, plant-based life.

Cinnamon Orange Energy Bars with Orange White Cacao Frosting

I am alway amazed at the difference in people’s body types, and their ability to burn or store their calories. I store, my sweetie burns. Maybe it is because he runs (fast) over 16 miles a week and throws in 3 weight workouts on top of it. But even if he didn’t, I can guarantee that if we ate the same amount, I would put on weight and he would maintain.


energy bars


Part of that is the difference between men and woman but part is just simply biological. I am what is referred to in the horse world as “an easy keeper” meaning I don’t need many calories to sustain my weight.

When we are both eating high raw, my guy will start to drop weight. I have to work to get enough calories on his plate. And being vegan, when eating out for business lunches, if he is at a restaurant that doesn’t have vegan options, he ends up with a salad that just isn’t enough.


energy bars Raw Energy Bars


Yesterday, I decided that it was time to make him some super healthy energy bars because I can’t bare to have him eat any that have processed ingredients. I whipped up some almond butter, and got to work on making a delicious, protein-filled, calorie packed bar. Nuts, seeds, raw oats, and some lovely orange and cinnamon to top it off, these bars are full of nutritional powerhouse stars!

You can eat them as is or frost them with the lovely orange white chocolate glaze. I love them with the topping! There are quite a few ingredients but believe me, these go together very quickly! Pretty much dump and stir.

Each bar (unfrosted) has approximately 184 calories, with 6 grams of protein, 17 grams of carbs and 11 grams of fat. Low fat they are not, high energy, they are! Eliminating the coconut oil will reduce the fat by about 2 grams per serving.

Equipment needed:


Cinnamon Orange Energy Bars with Orange White Cacao Frosting

MAKES 28, 2x4-inch BARS


  • 1 cup almond butter
  • 6 dates, soaked and rinsed
  • 1/4 cup date water (from soaking dates)
  • 1/4 cup coconut butter, softened
  • 1 orange, juice and zest from
  • 3 tablespoons raw, organic agave nectar or other liquid sweetener (optional)
  • 1/2 cup chia seeds
  • 1/2 cup hemp seeds
  • 1 cup pumpkin seeds
  • 1 cup raisins
  • 3 cup raw oat flakes
  • 1 tablespoon cinnamon
  1. Combine the almond butter, dates and date water in a high-speed blender or food processor. Blend or process until smooth.
  2. Remove to large bowl and stir in coconut oil, orange juice, orange zest and liquid sweetener. Stir.
  3. Add the remaining ingredients.
  4. Roll out mixture between 2 sheets of parchment paper to 1/4″ thick. Remove to drying racks and place in oven (no heat!) overnight to dry. You can also leave them out on the counter but I have dogs.
  5. Frost with White Cacao Orange Glaze if desired.


Orange White Cacao Glaze

  • 1/2 cup raw cacao butter
    (not coconut butter)
  • 2 tablespoons raw, organic agave or liquid sweetener of choice
  • zest from one orange (about 2 tablespoons)
  1. Melt cacao butter in dehydrator or very carefully over water stove top.
  2. Stir in agave and orange zest.
  3. This part can be a little tricky. Cool the liquid mixture over ice water until it barely starts to set on the edge. Start whisking and it will thicken up before your very eyes.
  4. Once it gets to a frosting consistency, spread quickly on bars. If it gets too hard, just gently warm again. It will harden beautifully once on the bars.


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  1. Karen wrote on February 16, 2015

    HI Susuan,

    My mouth is really watering from the pictures. However, my son is allergic to oat. What do you think I can substitute the oatmeal with?

    Many thanks,

  2. Brigitte wrote on August 27, 2014

    I’ve made these twice and both times I’ve had to finish them in my dehydrator. They are delicious but I’m wondering why they didn’t dry out? Did the first batch on the counter and the second one in the oven and got the same results. Btw, I made my second batch with dried cherries, white chocolate chips and lemon juice and rind instead of orange – wow, now that was delicious – my favorite!

    • Susan wrote on August 30, 2014

      Hi, Brigitte, It really depends on a lot of things. The moisture in your ingredients, how humid it is, etc. It is just fine to finish them in the dehydrator. Cheers!

  3. Susan wrote on March 19, 2014

    Donna, did you dry them overnight? And also, if your oven was completely closed, sometimes air can’t get in. Cheers!

  4. Donna wrote on March 19, 2014

    any suggestions re mine being too soft?

  5. Tammy wrote on February 25, 2014

    Do you think you can use quinoa flakes instead of raw oat flakes?

    • Susan wrote on March 1, 2014

      Quinoa flakes are much more delicate than oats. You can probably do it but will have to adjust other ingredients. Cheers!

  6. Cherie Thinn wrote on February 22, 2014

    Can make them and sell them to me

    • Susan wrote on March 1, 2014

      Hi, Cherie, I’m sorry but I don’t offer that service. Cheers!

  7. Cherie Thinn wrote on February 22, 2014

    Can u make them and sell them to me

  8. Donna wrote on February 12, 2014

    I made them but they did not harden. Any idea what I did wrong? They are yummy regardless.

  9. Starr Brigante wrote on February 10, 2014

    Hi Susan… Regarding Nuts & Seeds, Soaked, Not Soaked, Dehydrated or Not. I’ve read through a number of recipes & it’s not always clear to me. When you say “1 cup of almonds” & don’t designate their status, i.e. “soaked”, etc., what kind of almond does the recipe call for?

    Next question: Agave. I don’t use it because it’s sugar. I only use Stevia for a sweetner. My concern is the amount of liquid & the texture that Agave gives & Stevia alone cannot subsitute for that. What do you suggest?

    • Susan wrote on February 19, 2014

      I always keep pre-soaked, dehydrated nuts in the pantry to use in recipes that call for dry nuts. If there aren’t soaking instructions, the nuts are to be used dry. It’s up to you if you want to pre-soak and dehydrate.

      As for the agave-stevia question, I don’t have a good answer. I am not a fan of stevia so don’t use it. I just limit my consumption of agave or maple syrup.


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