Pregistry’s Friday Recipe: 3-Ingredient Energy Bars

  • 7
    Shares

No need to buy boxes of those expensive energy bars – they couldn’t be easier (or faster) to make at home! And all you need are three ingredients: pitted dates, your choice of dried fruit and your choice of nuts. A quick pulse in the food processor, a quick press into almost any pan you have on hand, chill and slice!

It’s that simple. 

These bars are dairy free, gluten free and vegan, and have no added sugar or salt. And though they are delicious “as is”, feel free to add any mix-ins you have on hand – cacao nibs, unsweetened coconut, your favorite nut or seed butter, or a tablespoon or two of unsweetened cocoa powder. 

These are a perfect “on the go snack”, so keep them in your desk, purse or lunchbox to stave off any mid-morning or late afternoon hunger pangs!

3-Ingredient Energy Bars:

  • 1 cup any dried fruits (we used cherries; blueberries, apricots, cranberries and figs work well too) 
  • 1 cup any nuts (we used almonds; pistachios, cashews and walnuts work well too) 
  • 1 cup pitted dates 

Line an 8” x 4” loaf pan with waxed or parchment paper, so that it hangs over the sides (this will act as a “sling”, helping you to remove the bars for slicing). 

If working with small fruits, place in your food processor. Larger fruits (such as apricots and figs) should be chopped into smaller pieces first. Add the nuts and dates and pulse till mixture is broken down to coarse crumbs. Scrape down the sides. 

Process the mixture till it comes together and cleans the sides of the bowl – this will take 2 – 3 minutes.  

Transfer the mixture to your prepared pan and use a piece of waxed paper to press it evenly into the sides and corners. Cover and refrigerate several hours (or overnight), to facilitate slicing. 

Using the parchment paper “sling”, transfer to a cutting board and cut into desired bars. Store between layers of waxed paper in a covered container in the fridge. 

Note: If you don’t have an 8” x 4” loaf pan, you can use a 9” x 5” pan or a square pan instead – the bars will be a little thinner. Alternatively you can use a tablespoon or cookie scoop to make balls instead of bars – refrigerate on a lined baking sheet to firm up prior to serving.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.