For food “on the go”, there is nothing better than an energy bar. But, when you buy them, you often trade healthy ingredients for convenience. Why not make some ahead of time and give your body a treat?

 1.These No Bake Energy Bars Can Be Made Quickly

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Prep Time: 10 Minutes       Total Time: 10 Minutes       Servings: 12



  • 1 cup almonds or other nuts
  • 1 cup dried cherries or other dried fruit
  • 1 cup (12-15 whole) pitted dried dates




  • Combine all the ingredients in the bowl of a food processor. Pulse a few times just to things up. Separate the dates if they start to clump together.
  • Process continuously for 30 seconds. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
  • Process continuously until a ball is formed, 1-2 minutes. Continue processing for another 1-2 minutes, until the ingredients clump together and gather into a ball.
  • Place the mixture in a bowl and cover and chill until firm enough to handle, about 30 minutes.
  • On a piece of wax paper, roll or press the mixture out with your hands until it forms an 8×8 inch square.
  • Wrap and chill for at least an hour, or overnight, before cutting into bars.
  • Store the bars in the refrigerator for up to 2 weeks, or in the freezer for up to three months. The bars can be eaten straight from the fridge or freezer and will be firm, but chewy. Room-temperature bars (kept in a lunch bag or backpack all day) will be softer but still delicious!












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2. You Can’t Go Wrong When You Mix Cherries, Chocolate and Almonds

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Recipe type: Appetizer/Sides, Breakfast

Author: Adapted from Vegetarian Times’ Raw Chocolate-Chia Energy Bars

Prep time: 15 mins

Total time: 15 mins

Serves: 8

Loaded with protein, fiber, and healthy fats, these bars make for a delicious and satisfying on-the-go treat. If you don’t think your food processor can handle the dates, you can soak them in water for an hour beforehand to soften them up.



  • 1½ cups pitted, dried dates
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup whole chia seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup slivered almonds (unsalted)
  • 1/2 cup chopped pecans (unsalted)
  • 1/2 cup dried cherries
  • optional: sprinkle of sea salt




  • Purée dates in food processor until a thick paste forms. Add cocoa powder, chia seeds, cinnamon, and vanilla and almond extracts. Pulse until all ingredients are combined. Add the almonds and pecans; pulse until nuts are well incorporated into date mixture. Stir in dried cherries.
  • Spread large sheet of wax paper on work surface. Transfer date mixture to wax paper, and press mixture into 1/2-inch-thick rectangle. If desired, you can even out the edges by trimming them with a knife. Wrap tightly in wax paper, and chill overnight.
  • Unwrap block, and cut into 8 bars. Sprinkle with a bit of sea salt (if using). Re-wrap each bar in wax paper and refrigerate leftovers in an air-tight container.
  • Two more variation ideas from Kristina:
  • Blueberry, Pistachio and Crystallized Ginger Bars: same as above but omit cinnamon; sub chopped pistachios for almonds and pecans; sub dried blueberries for dried cherries; stir in 1/8 cup chopped crystallized ginger after mixture is blended
  • Cranberry-Orange Walnut Bars: same as above but omit cinnamon and almond extract; sub chopped walnuts for almonds and pecans; add 1/2 teaspoon orange zest; sub dried cranberries for dried cherries.   Click here for more info

3. These Cranberry Coconut Raw Bars Are Both Vegan Friendly And Gluten Free

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Coconut Cranberry Raw Bars

Makes 7-8 snack size bars

1/2 cup almonds

1/2 cup cashews

1 cup dates

1/2 cup dried cranberries

1 cup shredded coconut (sweetened or unsweetened)

3 Tbsp. coconut oil

In a food processor combine the nuts, dates, and cranberries. Process until the dough is sticky and the pieces of nuts and fruit are all similar sized pieces. Add coconut oil and process to combine. Add the shredded coconut and pulse just until combined. Be careful not to over process at this point. Shape into equal sized bars, or roll into bite sized balls and wrap in parchment paper or plastic wrap. These raw bars should keep in the refrigerator or freezer in an airtight container for up to a month.  Click here for more info

4. Filled With Chocolate Chips And Other Goodies

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Vegetarian, Gluten free

1/4 cup Honey
1/2 cup Peanut butter, creamy natural
Pasta & Grains
1 1/2 cups Oats, old fashioned or quick cooking
Baking & Spices
1/4 cup Chocolate chips
1/2 tsp Cinnamon
1/4 cup Flax seed meal
1/4 tsp Salt
Nuts & Seeds
1/4 cup Chia seeds
1/4 cup Coconut, unsweetened

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5. These Energy Balls Are Bursting With Yummy Ingredients That Are Sure To Put A Pep In Your Step


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Ingredients (makes 11 balls)

1 cup sliced almonds
8 dates, pitted
1/4 cup dried cherries
2 tablespoons unsweetened coconut flakes
1 tablespoons hemp seeds
2 teaspoons maple syrup
1/4 cup mini chocolate chips
2 tablespoons pumpkin seeds
1 tablespoons water

Add all ingredients except chocolate chips, pumpkin seeds, and water to a blender.

Pulse 15-20 times, until the dates have been broken down and the mixture is coarsely chopped. Scrape sides if necessary.

Add chocolate chips, pumpkin seeds, and water and pulse 3-5 more times, until all ingredients are incorporated.

Shape into balls using a tablespoon scooper.

Store in an airtight container and refrigerate. Keeps up to 2 weeks

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