These no-bake bars are a powerhouse of energy. They are nutty, sweet and the hint of sea salt makes for a perfectly balanced snack. I love making these to keep me going when I have a busy week ahead of me. They're also great for breakfast, travel snack or as a pre or post workout snack. You're probably used to seeing energy bars made with dates. Yes, dates are sweeter than prunes, but I find them a bit too sweet sometimes. The prunes in these bars will give you an extra bit of Vitamin C, plus aids with the absorption of iron. The fiber combination of the prunes and oats will keep you fuller longer, and both help to stabilize blood sugar levels. I know you probably don’t need more convincing to make these bars, but one more thing-- the walnuts are a really great source of omega-3 fatty acids, which our bodies can’t make on its own and it controls inflammation (among many other benefits.)
These bars are incredibly easy to make and with wholesome ingredients you definitely know. Feel free to swap another nut butter for almond if you prefer, as well as another nut for walnuts, although I highly recommend walnuts. Snack on!
prune & walnut energy bars
makes 6 bars (3½ in. x 1¼ in.)
1 cup prunes, pitted, roughly chopped
½ cup walnuts
¼ cup shredded coconut, unsweetened
¼ cup oats (gluten-free if desired)
½ teaspoon cinnamon
¾ teaspoons sea salt
¼ cup almond butter
Line a small container or baking pan with plastic wrap or parchment paper, with overhanging sides to cover bars as they set and set aside.
Place prunes in the bowl of a food processor. Process until finely chopped, sticky and paste-like. Add walnuts, coconut, oats, and process continuously until ingredients form into crumb-sized pieces. Make sure to scrape the sides of the bowl to get everything to mix in. Add cinnamon, salt and almond butter, and process 2-3 minutes until ingredients are well combined and almost gather into a ball.
Transfer to lined container and press mixture to flatten. Form into a square with the bottom of a measuring cup (my square was approximately 3½ in. x 8 in. square.) Cover with overhanging plastic wrap or parchment paper, and place in the fridge to set (or freeze for 15 minutes.)
Remove from pan and cut into 6 bars. Store in an airtight container and keep in the fridge.