Monster Bars
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When the hunger monster strikes, monster bars are at your rescue! These are great bars to stash in the freezer so they’re ready whenever you need a quick boost of energy. The base is naturally sweetened with Medjool dates and it’s packed with protein, fibre, and healthy fats to keep your energy cruising along at mach speed. The dark chocolate topping is totally optional if you’re avoiding added sugar, but it’s lovely for a treat! Also, feel free to shape these into balls as opposed to bars. I’ve made these nut-free, but you can use any nuts or other mix-ins you have on hand.
Yield
12 to 16 small bars
Prep Time
10 Minutes
Cook time
0 Minutes
Chill time
30 minutes
Total Time
10 Minutes
Ingredients:
- 1 cup (225 g) packed pitted Medjool dates*
- 1 1/2 cups (150 g) gluten-free rolled oats
- 3/4 cup (70 g) unsweetened shredded coconut
- 1/2 cup (70 g) hemp hearts
- 1/4 cup (40 g) raw pepita seeds
- 2 tablespoons (30 mL) coconut oil, melted
- 1/3 cup (83 g) sunflower seed butter
- 1 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 to 4 tablespoons water, as needed
- 1 (100 g) bar 70% dark chocolate (optional)
- 1 teaspoon coconut oil (optional)
- Chopped seeds and dried fruit, for topping (optional)**
Directions:
- Lightly grease a 9- x 5-inch loaf pan (or a small 7-inch round cake pan) with oil and then line it with parchment paper for easy removal. You can also use an 8-inch square pan, however the bars won’t be nearly as thick.
- Add the pitted dates into a food processor and process until the dates are finely chopped and sticky.
- Add the oats and process for a few seconds until finely chopped. Now, add the coconut, hemp hearts, pepitas, coconut oil, sunflower seed butter, cinnamon, vanilla, and salt. Process until the mixture is fully combined, about 10 to 20 seconds.
- Add water 1 tablespoon at a time, processing after each addition, until the mixture comes together. It should stick together easily when pressed between your fingers and it shouldn’t be dry.
- Scoop all of the mixture into the prepared pan and spread out evenly. With your fingers, press down firmly and evenly until the mixture is compact and smooth on top.
- Place the pan in the freezer for about 10 minutes so the bars can firm up a bit.
- If using, melt the chocolate and coconut oil together in a double boiler over low heat. Quickly spread all of the melted chocolate on top of the bars until smooth. Immediately sprinkle on the seed and fruit topping. Return to the freezer until the chocolate is solid, about 15 to 20 minutes.
- Warm a sharp knife under hot water and then slice the bars. Leftovers can be stored in the fridge for up to 1 week or in the freezer for up to 2 months.
* Be sure to use very fresh and soft dates in this recipe or the mixture won’t stick together as well. If your dates are on the dry/firm side, soak them in boiled water for around 20 minutes and then drain well before use.
** For the topping, I used a mixture of chopped pepita seeds, dried cranberries, hemp hearts, flaked sea salt, and dried shredded coconut. It adds a lovely sweet and salty crunch!