chia seeds

Cinnamon Coffee Cake Energy Bars (Vegan, Almost Raw)

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:

  1. Keeps you fuller longer
  2. Reduces blood pressure
  3. High in omega-3 fatty acids
  4. 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 Bars

Cinnamon Coffee Cake Energy Bars (makes 16 small bars)

Ingredients:

  • 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

Instructions:

  • 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).

Raw options:

  • 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

Place wet ingredients into food processor

Mix until it is smooth

Mix until it is smooth

Dry ingredients: Almonds, oats and sunflower seeds

Dry ingredients: Almonds, oats and sunflower seeds

Dry ingredients processed

Dry ingredients processed

Dough combined

Dough combined

Bars!

Bars!

Cinnamon Coffee Cake Bars

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