The Ultimate Energy Bars

Gluten free and vegan and these are the best energy bars you’ve ever tasted. This recipe is from my daughter, Lilly, who is an amazing cook. The oatmeal, coconut and dates make these bars chewy and the almond butter and coconut oil give them a bit of creaminess. They are the perfect balance of sweet and salty. I love to grab one as a quick snack or they make the perfect breakfast bar. The sweetness comes from the dates, as there is no added sugar. These addictive bars are super easy to throw together in a food processor and require no baking.

The Ultimate Energy Bars

2 cups rolled oats

1 cup unsweetened shredded coconut

⅛ teaspoon salt

½ cup almond butter

2 ½ cups pitted Medjool dates

4 to 6 tablespoons coconut oil

Line a 8x8 baking dish with parchment paper. Pulse the oats, coconut and salt a few times in a food processor. Add the almond butter and pitted dates and process until well combined into a crumbly mixture. With the food processor running, stream the coconut oil in slowly until it forms a sticky dough. If it is cold in your house, your coconut oil will be solid, so scoop it in. You will need between 4 - 6 tablespoons of oil. It may seem a little oily at this stage, but they will hold together nicely when refrigerated. Press the mixture firmly into the lined pan. Refrigerate for an hour and then cut the bars into squares. Store in an airtight container in the refrigerator for up to 2 weeks. They also freeze well.