Chocolate Nut Dried Fruit Energy Bars

Ingredients

Dry Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup almonds, roughly chopped
• ½ cup walnuts, roughly chopped
• ½ cup pumpkin seeds
• ½ cup unsweetened shredded coconut
• 2 tablespoons chia seeds
• 2 tablespoons ground flaxseed
• ¼ cup unsweetened cocoa powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Dried Fruit

• 1 cup pitted dates, chopped
• ½ cup dried cranberries
• ½ cup raisins
• ½ cup dried apricots, finely chopped

Wet Ingredients

• ½ cup natural peanut butter or almond butter
• ⅓ cup honey or pure maple syrup
• ¼ cup coconut oil
• 1 teaspoon vanilla extract

Chocolate

• ¾ cup dark chocolate chips
• ¼ cup dark chocolate, finely chopped, for topping
• Optional: 1 tablespoon cacao nibs

Instructions

Step 1: Prepare the Pan

1. Line an 8 × 8-inch (20 × 20 cm) square baking pan with parchment paper.
2. Leave some parchment hanging over the sides. This will make it much easier to lift the finished bars from the pan.
3. Lightly grease the parchment if desired.

Step 2: Toast the Oats and Nuts

1. Preheat the oven to 350°F (175°C) .
2. Spread the oats, almonds, walnuts, and pumpkin seeds on a baking sheet.
3. Toast for approximately 8–10 minutes , stirring once halfway through.
4. The mixture should become lightly golden and fragrant.
5. Be careful not to burn the nuts.
6. Allow them to cool slightly.
7. Place the chopped dates, cranberries, raisins, and dried apricots into a large mixing bowl.
8. If your dried fruit is particularly dry, soak it in a little warm water for approximately 5 minutes .
9. Drain very well and pat dry.
10. This gives the bars a softer, chewier texture.
11. In a large bowl, combine:
12. Toasted oats
13. Almonds
14. Walnuts
15. Pumpkin seeds
16. Coconut
17. Chia seeds
18. Ground flaxseed
19. Cocoa powder
20. Cinnamon
21. Salt
22. Stir thoroughly.
23. You want the cocoa powder and spices distributed evenly throughout the mixture.
24. Place the peanut butter, honey or maple syrup, and coconut oil into a small saucepan.
25. Warm over low heat , stirring constantly.
26. You don’t need to boil the mixture.
27. Simply heat it until the peanut butter becomes smooth and everything is well combined.
28. Remove from the heat.
29. Stir in the vanilla extract.
30. Allow the warm peanut-butter mixture to cool for about 2–3 minutes .
31. Add the chocolate chips and stir.
32. Some of the chocolate may melt slightly, creating beautiful chocolate pockets throughout the bars.
33. For completely distinct chocolate chips, allow the mixture to cool a little longer before adding them.
34. Pour the warm binding mixture over the dry ingredients.
35. Add the dried fruits.
36. Using a sturdy spatula or wooden spoon, mix thoroughly.
37. Keep stirring until every oat, nut, seed, and piece of fruit is coated.
38. The mixture should be sticky and thick.
39. Transfer everything into the prepared baking pan.
40. Use the back of a spatula, a flat-bottomed glass, or another piece of parchment paper to press the mixture down firmly.
41. This step is extremely important.
42. Pressing firmly prevents the bars from crumbling when you cut them.
43. Pay special attention to the corners and edges.
44. Scatter the chopped dark chocolate over the surface.
45. You can gently press the pieces into the mixture.
46. For a beautiful finish, sprinkle a small amount of pumpkin seeds, chopped almonds, coconut, or cacao nibs over the top.
47. Bake at 350°F (175°C) for approximately 15–18 minutes .
48. The edges should look lightly golden and the center should feel set.
49. Don’t overbake.
50. Overbaking can make the bars dry and crumbly.
51. Remove the pan from the oven and place it on a cooling rack.
52. Allow the bars to cool completely in the pan.
53. For the firmest texture, refrigerate them for 1–2 hours before cutting.
54. Lift the entire slab from the pan using the parchment paper.
55. Place it on a cutting board.
56. Using a sharp knife, cut into:
57. 12 large bars, or
58. 16 medium bars, or
59. 20 smaller snack bars.
60. For cleaner cuts, wipe the knife between slices.
61. The basic method can be remembered as:
62. Toast → Chop → Mix → Bind → Press → Bake → Cool → Slice
63. Each stage contributes something important.

Toasting

1. Enhances the flavor of the oats and nuts.

Chopping

1. Creates an even distribution of nuts and dried fruit.

Binding

1. The peanut butter, honey, and coconut oil help hold everything together.

Pressing

1. Creates a dense structure that won’t fall apart.

Baking

1. Sets the ingredients and develops a toasted flavor.

Cooling

1. Allows the fats and sweeteners to firm up so the bars hold their shape.

Notes

Store completely cooled bars in an airtight container. Approximately 3–4 days , depending on the moisture of the dried fruit. Approximately 1 week in an airtight container. Wrap individual bars in parchment paper or plastic wrap and place them in a freezer-safe container. They can generally be frozen for approximately 2–3 months . Allow them to thaw in the refrigerator or at room temperature before eating.

Nutrition

Calories: 220–250 kcal · Protein: 5–6 g · Fat: 11–13 g · Carbohydrates: 29–32 g · Saturated Fat: 3–4 g · Fiber: 4–5 g · Sugar: 17–20 g Saturated · Sodium: 60–100 mg