I LOVE a good snack bar. But recently I realized that I spend a small fortune on store bought brands every year. I wanted to see if I could create something at home that was not a total sugar bomb and a good “grab-and-go” snack.
I have to give credit to Deb Perelman and Heidi Swanson for this recipe. Making snack bars is TOUGH. I brought the first ever batch that I attempted on a weekend away with friends and set them out on the table to see how fast they would go. At the end of the weekend, the bars were still there and had barely been touched (sad face!) So I went back to the drawing board 3 more times before I got it right. Perelman’s and Swanson’s recipes gave good guidelines for the proper ingredient balance that makes the bars taste great, have a good consistency, and hold together. I’ve had great feedback on these and I like them too J Enjoy and report back any variations J.
Homemade Snack Bars
To make your life easier, measure all this out before you get going!
1 CUP OF RICE PUFFS
1 CUP OF ROLLED OATS
1 CUP UNSWEETENED SHREDDED COCONUT
1 CUP OF ALMONDS, PULSED IN BLENDER SO THEY ARE SMALL PIECES.
½ CUP OF RAISINS
½ CUP OF GROUND FLAX SEEDS
¼ TEASPOON CINNAMON
PINCH OF SALT
1 CUP OF DATES, PULSED IN BLENDER
½ CUP HONEY
¼ CUP OF OLIVE OIL
¼ CUP OF ALMOND BUTTER
1 TABLESPOON OF VANILLA EXTRACT
½ CUP OF COCONUT MILK
- Heat oven to 350 degrees F
- Line a flat baking pan with parchment paper
- Mix the grounded flax seed and coconut milk and set aside (this will allow it to become gelatinous, which you want).
- Pulse almonds in a blender until they are small pieces (but not pulverized!), set aside.
- Pulse dates in blender until shredded into very small bits.
- Place shredded dates and pulsed almonds in a large bowl and mix well with all dry ingredients.
- IN A SEPARATE BOWL, mix together the honey, olive oil, almond butter, and vanilla extract.
- Now add the dry ingredients and the wet ingredients together, plus the flax seed/coconut milk mix.
- You can use a spoon to mix this all together, but we got in here with our (clean) hands and made sure everything was mixed together really well (faster and easier!)
- Spoon all of the mix on your parchment lined baking pan and spread out the mixture to about ¼ inch thick
- We used cling wrap to cover the mix and then pressed it out to ¼ inch with our hands.
- Bake in the oven for about 20-25 minutes, until edges are golden brown. The bars will still be soft at the center when you press down, they’ll set once they cool.
- Let the bars cool for about 20 mins and then cut into squares with serrated knife. Measuring out perfect squares is really boring, so I just kind of went at it and cut out squares that were roughly the same size/shape.