I love making raw larabars. But I have to be honest, sometimes the recipes out there get a little bit old. I wanted to try making some myself, and these are amazeballs! I wanted to use fewer dates and try using a different binder ingredient so that the larabars would hold together nicely. And I found it in chia seeds. Chia seeds have become so popular for their benefits that even my mom knows about them! Benefits include:
- Keeps you fuller longer
- Reduces blood pressure
- High in omega-3 fatty acids
- Easier to digest than flax seeds
But what a lot of people might not know, is that when combined with water, they congeal into a paste that can be used in raw recipes. My recipe incorporates chia seeds, agave and dates as the binder, providing a light sweetness in every bite, without being overpowering. The cinnamon gives these bars a coffee cake like taste. Try them and I’m sure you will love them too!
Cinnamon Coffee Cake Energy Bars (makes 16 small bars)
- 1/4 cup of chia seeds
- Filtered water
- 1/4 cup agave
- 1/2 heaping cup of pitted dates
- 2 tbsp filtered water
- 1/2 cup almonds unsoaked
- 1 cup quick oats
- 1/4 flaked light coconut
- 1/4 cup sunflower seeds
- 1 tbsp cinnamon
- 1/3 to 1/2 cup vegan semi sweet chocolate chips
- Put the chia seeds in a small bowl. Add enough filtered water to just cover the seeds.
- Let the chia seeds sit covered for about 20-30 minutes, or until it forms a thick gel.
- Combine the chia seed gel, agave and dates into a food process and process until smooth. Set aside.
- Put the oats, sunflower seeds and almonds in a food processor and process until crumbly.
- Add the coconuts flakes, and liquid mixture into the dry ingredients and process until it forms a doughy mixture.
- Add the cinnamon and pulse until combined.
- Remove from food processor and press into a bread pan.
- Place in the freezer to set.
- Take the vegan chocolate chips in a double broiler and stir until the chocolate is melted.
- Take the bars out of the freezer and cut into 16 pieces.
- Scoop the melted chocolate on top of each bar. OR drizzle and create your own designs!
- Place back in the refrigerator to set (about 10 minutes).
- Instead of vegan chocolate chips use raw carob chips or raw chocolate sauce
- Instead of chocolate, incorporate raisins before pressing into pan
Place wet ingredients into food processor
Mix until it is smooth
Dry ingredients: Almonds, oats and sunflower seeds
Dry ingredients processed
Since changing my diet, there have been very few things that I miss. But one thing that I do miss terribly are Wheat Thins. Especially when those lovely crackers go on sale at Safeway for $1.88 a box, like the last time I was there. I swear that my hand almost reached out and grabbed one before I could stop myself. Honestly it’s kind of scary that these crackers are so cheap…
Anyhow, I have been looking around and found several Wheat Thin recipes that are raw, but none of them worked for me. I made several with very disappointing results. Here I will show you the recipe I developed. The only thing I am still working on is the seasoning. Therefore I will leave that part of the recipe up to you. Otherwise these crackers have a wonderful texture without using too many nuts or flax seeds.
Oat and Almond “Wheat Thins” (makes roughly 3 cups of crackers)
- 1 cup oats ground into flour
- 1 1/2 cup almond flour made from almond pulp
- 1/8 cup flax seeds
- 5/8 cup filtered water
- 1 1/2 tbsp of agave
- 1 to 2 tbsp seasoning (I recommend more rather than less)
- 1 1/2 tbsp olive oil
- 2 tsp sesame seeds
- 1 tsp of salt, plus extra for sprinkling
- Place the filtered water in a small bowl and add the flax seeds. Cover and let sit for 4-6 hours.
- Grind the oats into a flour.
- Place the oats and almond flour into a large bowl.
- Add the flax seed “gel” into the flour and mix until combined.
- Add the agave and oil and combine.
- Add the seasoning including the salt and combine.
- Add the sesame seeds and fold in.
- Place the mixture on a piece of parchment paper. Fold the paper in half over the mixture. (The parchment paper should be double the size of the working surface.)
- Use a rolling pin and roll the mixture to the desired thickness. (You can choose how thin or thick you want the crackers to be.)
- Score the dough into the size of crackers you desire. I recommend using a pizza cutter if you have one.
- Sprinkle salt on top of the dough.
- Place the crackers in the dehydrator. You do not need to use teflex sheets.
- Dehydrate at 145 degrees for 1 hour.
- If the crackers are still not dry enough for your taste, then after one hour, reduce to 105 degrees and continue to dehydrate until done.
Enjoy these with:
- Almond butter
- Jam or jellies
- Any other dips you would like
Flax seeds soaked
Oats, almond flour and flax seed gel mixed
Dough after rolling
Crackers in the dehydrator
Crackers with homemade almond butter
A new spin on the standard granola bar, this energy bar has a nice crunch without too many nuts. Those who are strictly vegan may like this recipe especially, because it contains lots of omega-3 and omega-6 fatty acids. I found this superfood energy bar recipe from The Rawsome Vegan Life, and knew I wanted to make something like it. And here’s my take:
10 Minute Superfood Energy Bars Remade
- 1 cup walnuts
- 1/3 cup chia seeds
- 1/3 cup ground brown flax seeds (golden will also work)
- 1/3 cup hemp seeds
- 1/4 cup flaked light coconut
- 1/3 cup sunflower seeds
- 1/2 cup raisins
- 1/2 heaping cup dates
- 1/4 cup unsweetened applesauce
- 1 scant cup of quick oats
- (optional) 1/4 cup semi-sweet vegan chocolate chips (dark chocolate or raw cacao nibs will also work). Alternatively, you can add some dried fruit like dried cranberries.
- Add the dry ingredients into a food processor
- Add the raisins and dates and process
- Add the applesauce and process. The mixture should start forming into big clumps
- Take the mixture out of the food processor and into a mixing bowl
- Add the chocolate chips and fold in
- Add the oats in 1/3 cup at a time. If at any time the oats are no longer sticky, do not add the remainder.
- Press into 8×8 pan. I use a spatula. The spatula should not stick to the mixture when pressing. If it does, return to the mixing bowl and add more nuts or oats until firm.
- Place in the freezer for at least 30 minutes to set.
- Cut and serve, or store into the freezer for up to about 2 weeks. If you plan on storing these, then try to use an air tight plastic or glass container. I typically store bars in the freezer, but it can be stored for a shorter period of time in the bottom of your refrigerator.
Add the dry ingredients
Add the dates and raisins and process
Mixture should look crumbly like this and should not be clumping. If clumping, then do not add the applesauce
Organic applesauce can be found at Costco
After adding the applesauce and processing, the mixture should clump like this.
Take out of the food processor and into a mixing bowl with the chocolate nibs or chips
Add in the oats 1/3 cup at a time
The resulting mixture should be firm and less sticky. When it is firm, it is time to set
Press into an 8×8 pan
Superfood Energy Bar Remade
Chocolate Chip Coconut Bars
Light unsweetened coconut flakes were on sale a couple weeks ago at my local Sprouts Farmers Market and I thought, woohoo! and bought up 4 bags. But what to do with them… ?
I finally found a somewhat healthier coconut bar recipe on Chocolate Covered Katie’s blog, called what else but Coconut Crack Bars! The recipe can be found here. Only, I was also craving a little bit of chocolate, so I added in some chocolate chips. The best part about these bars is that they are only a little over 100 calories a serving if you add in the chocolate chips. I used these.
The best part, these take literally less than 5 minutes to make. Then you just let them set in your freezer and you’re done.
Add in the light coconut flakes, agave, salt, coconut oil and vanilla
Combine in the food processor on low setting until they look like this
Move to a mixing bowl and add the chocolate chips (I used a little less than 1/4 cup). Use a mixing spoon and combine.
Use a small baking pan or plastic/glass container and press firmly. Mine were very gooey, so I couldn’t use a spatula.
I was really excited to get the raw cookbook – Practically Raw by Amber Shea Crawley. There are so many good recipes in here I can’t wait to try. I was flipping through the pages, and I saw it, granola and it looked so good, I had to try it. Unfortunately, it’s not my cookbook, so I can’t post the recipe, but here’s a look at how it turned out for me.
Soaked and drained almonds and pecans
Wet ingredients. Dates, agave, cinnamon ect
Wet ingredients mixed smooth
Wet into dry ingredients
Time to dehydrate!
24 hours later. Broken up granola from the dehydrator with raisins. Yum!