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Power Bars

power bar

For the past few months, I have been playing around with power bar recipes. When I’m on the go, I want to grab something that is packed with nutrition, not too sweet and plenty tasty.

I’ve made this power bar recipe a bunch of times now and my taste testers (that would be my husband who is a very direct and rather stringent critic) have given it their official seal of approval (that would be eating an entire tray in two days flat).

When I saw Heidi’s video on power bars yesterday, I knew it was time to go ahead and post mine. For those of you who are not yet familiar with Heidi, I have mentioned her here a few times. She is my favorite food blogger and author of the delightful book, Super Natural Cooking.

I love her power bar video –her voice is so soothing and the content so tranquil that it might put you into a trance. It’s almost like watching a yoga video. Gorgeous shots of California’s Big Sur interspersed with her recipe –what more can I say? See this delightful video yourself!

Power Bars

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  1. Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor
  2. Pulse briefly, about 10 seconds
  3. In a small sauce pan, melt coconut oil over very low heat
  4. Remove coconut oil from stove, stir stevia, honey and vanilla into oil
  5. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
  6. Press mixture into an 8 x 8 inch baking dish
  7. Chill in refrigerator for 1 hour, until mixture hardens
  8. In a small saucepan, melt chocolate over very low heat, stirring continuously
  9. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens
  10. Remove from refrigerator, cut into bars and serve

Makes 20 bars

These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are a cinch to make. The chocolate topping makes them seem a bit decadent (skip it if you must, they’ll still come out fine) –though dark chocolate, rich in anti-oxidants has now entered the echelon of power foods so I’ll keep it on mine.

By the way, the photo above is actually of Macadamia Power Bars. To make that recipe simply substitute raw macadamia nuts for the almonds and raw macadamia nut butter for the roasted almond butter.


           
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February 1, 2008


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131 comments


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131 comments leave a comment

  1. That bar looks really good. I’m going to have to try the recipe out! Whenever I get time, I try to make my own snacks because let’s face it…you can make them at home cheaper AND better for you.

    Thanks for the recipe!

    -W

  2. CeliacChick @ celiacchicks.com

    Hey Elana,

    So, I read in your profile how you do environmental consulting? The building I work in needs help, bigtime! It frustrates me how people can’t even put garbage in the right receptacle and it ends up in the recycling! I received a package today that had “popcorn” in it and our mail room just told me to throw it away. I was wondering…in big buildings if they ever have interoffice recycling plans. For instance, I could offer my packaging to another mailroom that would use it. A big building is like a mini city and I get excited thinking about the possibilities for recycling. I thought I would ask you first, before I try to talk to the building management. We don’t have a intranet…maybe that would have to be in place first?
    btw- I made the almond flour choc. chip cookies and they are amazing!

  3. Hi Kelly,

    Since I left NYC I’ve not been as involved in environmental consulting, focusing more on food writing; though I’m happy to help with your question; for more information on NYC’s local recycling law visit nyc.gov and check out local law 87. Since 1992 NYC has mandated that all commercial properties have a recycling program in place. A good place to start is to speak with your building manager, trash hauler or the NYC dept of sanitation.

    As for the ‘popcorn’ issue that might not part of the city’s mandated recycling program. You can save the packing peanuts in a bag by your desk and when it’s full take it to Pak Mail so that they can reuse them. That’s what I do.

    Hope this helps and glad you liked the cookies!

    Elana

  4. ~M

    These look so good, such a nice change from date-based bars. On your recommendation, I purchased the Dagoba chocodrops. I already have all the other ingredients except the stevia, so I think I’ll just use sweetened shredded coconut instead. I also plan on making my own almond butter in my Cuisinart, per Gluten-Free Girl’s instructions since I think it might be cheaper than the freshly-ground variety at Whole Foods.

    By the way, how do you spoon out your coconut oil? I keep mine in the fridge, but it gets very hard to scoop or measure this way. Thanks, Elana!

  5. Diane

    Hi Elana;

    This bar looks very interesting. I am on a gluten-free diet and also can’t have coconut. Do you have any suggestions for a replacement? I am assuming I can substitute canola oil for the coconut oil.
    Thanks!

  6. W – thanks for stopping by. I completely agree about homemade food: cheaper, healthier, tastier, etc.!

    ~M – thanks for another great comment. I go through my coconut oil pretty quickly so do not refrigerate it, though it is still somewhat solid in the winter so I run a spoon under hot water before I dip it into the coconut oil which makes it a little easier to extract from the jar.

    Diane – you could try to make this recipe work for you in a couple of different ways. One way might be to simply omit the shredded coconut altogether. Another way would be to increase the flax to make up for the missing coconut, or you could grind some almonds in the food processor and use those as a replacement. Let me know how it goes –happy experimenting!

  7. glutenfreeforgood @ glutenfreeforgood.com/blog

    I make several versions of energy bars as well. Nut butters, honey, and even a touch of maple syrup are great “glues” for sticking everything together! And I agree, it’s often better and less expensive to make your own nut butters. I’m experimenting with coming up with a more savory energy bar right now. Something different. Sundried tomatoes, veggies, that kind of thing. Have you made anything like that? It’s definitely fun to play with your food! Thanks — you have a wonderful blog!
    In good health,
    Melissa

  8. ~M

    Tonight, after I had used my Cuisinart to make homemade almond butter (which is so much tastier than the freshly ground stuff at Whole Foods, which in turn is way tastier than the jarred stuff), I made these bars according to the changes I mentioned above. They are SUPER yummy! I love sweet saltiness. Next time, I’d like to incorporate some dried cranberries into the mixture, since my fiancé loves them. These will make a great treat to bring on my trip and also make sure my fiancé, who’s staying behind, will have plenty of nutritious food to eat (I also left him with roasted vegetables and vegan lasagna).

    By the way, I ended up making the coconut oil spoonable by putting the entire jar in a hot water bath for a few minutes, which worked great.

    Elana, out of curiosity, why do you recommend raw almonds but then roasted almond butter? When I made my homemade almond butter (with a bit of salt, almond oil, and raspberry honey) I used unsalted roasted almonds, which I checked to make sure were free of flour dusting. It, too, resulted in salty sweet goodness. I can’t wait to try this recipe with other nuts too! Thanks, Elana for this welcome and frugal change from commercial bars.

  9. Heather

    Hi Elana, I made these yesterday and they are brilliant. I changed the recipe slightly as I had different ingredients but they turned out great and my kids loved them!
    I used cashews and cashew paste as that is what I had in the cupboard, I used an LSA mix as didn’t have plain flaxseed and I can’t get agave nectar in Australia so used a tablespoon of maple syrup.
    Hubby loved them too and he doesn’t usually like the things I make for the kids. They are GFCF and also soy and all additives, preservatives, colours, flavour free. So I pretty much have to make everything.
    Thanks for a great site with some great ideas.
    Heather

  10. Melissa- I haven’t yet experimented with a savory protein bar, though I’ve been very into pesto of late –with sundried tomatoes. If you do come up with a savory bar, please let me know, that sounds interesting.

    ~M-Thanks for your comment! I so enjoy hearing about other people’s takes on my recipes. That is what they are there for –to experiment and play with, no rules!!! I love the idea of making the bars with homemade almond butter, I haven’t made mixed up my own in the cuisinart for a couple of years now.

    Per your question about almonds, I think you are referring to the almond milk recipe when you mention that I recommend raw almonds. I use raw almonds in that recipe, because if you soak them overnight they begin a “sprouting” process which activates live enzymes and contributes amazing energy to foods. Sprouting is incredible, for more info on this I would recommend reading Sally Fallon’s Nourishing Traditions –a classic.

    Your fiance is lucky that you left him some tasty bars. My husband really liked these bars too and when he went up skiing for the weekend I sent up a batch with him. They travel well. Take Care!

    Heather-I am having a love affair with cashews right now. Cashew milk for smoothies and in my tea and also using cashews to make ice cream. I am glad to hear about your experiment using cashew paste for the bars and will try that out myself. So glad that both hubby and children liked this dish!

  11. ~M

    I am referring to this recipe, where you recommend 2 cups almonds (raw) and then almond butter (roasted tastes better).

    I just finished the bars last night and can’t wait to make more!

  12. Oops, sorry about that! So, to answer your question, I use raw foods as much as possible because they have more live enzymes. However, for me, I like the taste of roasted almond butter A LOT more than raw almond butter. The nuttiness really comes out in the roasted. There’s your answer :-)

  13. Beth Holdridge @ elsepeth27.blogspot.com

    Hi! I found you through a comment by “~M” on Gluten Free Mommy. These look amazing and I will definitely be trying them soon- I so much prefer making my own things instead of prepackaged, and I’m excited for these. :) I’m also going to have to keep an eye on this blog, your recipes look amazing!

    <3 Beth

  14. Hi Beth,

    Thanks for stopping by. Let me know how you like some of these recipes as you make them. I would love to hear from you.

    Elana

  15. Hi Elana,

    I LOVE these bars…what diet? ;-)

    I like them even better with a bit of crunch. I find that I don’t need to refrigerate before putting on the chocolate, I just press a thin layer of brown rice crisps into the mixture in the tray, then smooth on the chocolate. The chocolate keeps the crisps crunchy. I tried adding the crisps to the ‘body’ of the mixture but they tend to get soggy that way.

    btw…I’m a web designer and I think your site looks fabulous.

  16. Jane-
    What a great idea to make the bars crunchy! I bet they taste fantastic that way. Thanks for your comment about the look of my site, it’s much appreciated.
    Elana

  17. Amanda

    Elana, I loved these bars! Unfortunately, I didn’t have chocolate at the time so I made them without. They are still yummy! They are the perfect snack. Thank you!

  18. Jennifer @ efthypnosis.com

    Elana, I am so enjoying your site, and have tried several of your wonderful recipes. I love these power bars. The last batch I made with 2 extra drops of stevia, and without the chocolate topping. I added about 1/3 cup of chopped homemade chocolate truffle to the mix once it had cooled, and before pressing it into a pan. Very yummers! Thanks so much for your effort at coming up with these great recipes! I like that this uses stevia and not much agave. I find stevia a challenge to use with sweets, without it tasting bitter, but it works really well in this.

  19. Amanda -Thanks for the report and glad that they still worked without the chocolate which is just an addition to make them super decadent, though not necessary.

    Jennifer -I know, isn’t stevia a challenging ingredient to work with? For some reason it’s subtle in this recipe and turns out ok. I like that you added chocolate truffle to the power bars –yum indeed and a great idea; thanks!

    • Glenda

      Have you used xylitol instead of stevia. I am using that instead of sugar. it looks like sugar and you can use it straight across in measurements and i love it. does not have that bitter taste that stevia has and has so many healing properties in it.

  20. Natalie Madej

    I was wondering what the nutritional breakdown of the bar would be?

  21. Hi Natalie-

    I don’t currently have that information. I am working on a book which will very likely contain nutrition breakdowns for each dish featured in it. Thanks for stopping by.

    Elana

  22. Lt Mascara

    Thanks for this recipe! We aren’t a GF family but I am slightly gluten sensitive so I try to avoid it. We just this past week made a move from MI to CT and needed road snacks. I made these to take with us and they were a huge hit! My MIL who tried them during our stayover even thought they were cookies!

  23. Lt Mascara -Thanks for the feedback, glad y’all enjoyed them.

    Elana

  24. Katie

    I did the calories on this using Calorie King. I know, I know, it’s not the calories, but the nutrition, but I couldn’t help it :-) It amounts to about 270 for a 1.5 by 2 inch bar.

    2 cups almond- 1653
    ½ cup flax meal- 280
    ½ cup shredded coconut (They had this listed by weight so I estimated 4 ounces)- 750
    ½ cup unsalted almond butter- 791
    ½ cup coconut oil- 940
    1 tablespoon agave nectar- 60

    total: 4,474
    divided by 20: 224

    with 1 cup chocolate chips (all I could find)- 862
    total: 5,336
    divided by 20: 267

  25. Katie- Thanks for posting this info which so many people have requested! You rock!!!

    Elana

  26. We just love these! You are my hero. I’ve looked
    for many years for someone who eats like we do.
    No sugar, no gluten and organic healthy recipes.
    I substituted a few things…pecans and peanut butter to replace almonds, some coconut flour works great when short on flaxmeal, no vanila due to allergy and Earth Balance for half of coconut oil and they are so good they disappear in half
    a day. You should have the crown!

  27. Debbie,

    Thanks for your comment and for letting us know how you revamped this recipe.

    Elana

  28. Abigail

    Instead of the chocolate chips, I mixed equal parts almond butter, cocoa, and coconut oil; then I used a half tablespoon agave (I only used a 1/2 T in the main recipe as well).

    I dropped the almond mix by tablespoons and chilled them and then drizzled the chocolate over the top. Much lower sugar and super yummy!

    I love this recipe. I have these around all the time now :)

  29. Abigail-
    This sounds delicious, thanks for sharing your version. I really appreciate it when people take “liberties” with my recipes!

    Thanks,
    Elana

  30. Nancy

    Just made these and had to change the flax seeds as I didn’t have any. I replaced the flax with sesame seeds then added an extra tablespoon of tahini to highlight the sesame. I also threw in a sprinkle of dried cranberries. I whizzed them up a bit longer too. It tasted so good before going into the pan! I don’t think it even needs the chocolate it’s so tasty but the hubby likes chocolate so I added a skiff of melted chocolate too as you did. I am considering making them again but instead rolling them into balls then in the chocolate for a holiday treat! Thank you for sharing your great recipe.

  31. Nancy,

    Your substitutions for this recipe are mouth watering; I will need to make it this way!

    Thanks,
    Elana

  32. Gene Seymour

    Your power bars look great. I’m going to make some. I notice your recipe makes 20. Would you tell me how big they are and give me an idea how many calories in each one.

    Thanks
    Gene Seymour

  33. Abigail

    Gene – almost exactly two tablespoons is a serving :) I make mine in tablespoon drops and I get between 40-45…

    Abigail

  34. Gene -Thanks for stopping by. Please see my faq’s for the answer to this and other frequently asked questions.

    Abigail -Thanks :-)

  35. linda

    I noticed that you do use a lot of almond butter and nuts.
    these have saturated fats.
    how do you explain the fat contents as nutritious.

    I know that raw nuts have more live enzymes and are healthier.

    I know they are gluten free… is there any other way to make
    gluten free food without using a lot of nuts?

    thanks

  36. linda,

    Thanks for stopping by and for your comment. In fact, there is a decade and a half of research showing that the monounsaturated fats in nuts are full of anti-oxidants, heart healthy, lower bad cholesterol, raise good cholesterol, satiate appetite and prevent obesity.

    Of course, there are plenty of ways to make gluten-free food without using a lot of nuts, however those types of recipes typically use high starch, high sugar ingredients which spike blood sugar and lack the nutrient dense compounds that nuts offer.

    Hope this helps to answer your questions.

    Best,
    Elana

  37. Morrie @ google.com

    I think the recipe is fantastic but what is the actual nutritional breakdown specifically the protein- almonds are a good source but not that high in comparison to soy or milk products unfortunately. I noticed the calories have been calculated but do you have the breakdown on fiber and protein?

  38. Morrie,

    For the answer to this and other frequently asked questions, please see my faq’s.

    Thanks,
    Elana

  39. Heather

    Hi Elana! These look great; ended up here when I tracked down Heidi’s recipe again – I’m planning to make yours instead. I know you mention they get consumed quickly, but any idea how long they keep? Storage in fridge/on counter?

    Thanks in advance!

  40. Heather,

    Glad you found us here and thanks for your comment.

    I store them in the fridge for up to 5 days.

    Elana

  41. Onelasttime

    Hello Elana! What a great site. I am happy to have stumbled upon it today. I just made these bars and I find them very soft after a few minutes out of the fridge. Do you just eat them this way or would you should I try cutting back on the moist ingredients? I would love to be able to take them to work with me.

    Either way the mix tasted GREAT before it was even in the pan! Thanks for the inspiration!

  42. Onelasttime,

    Thanks for stopping by and for your comment.

    Since generally these bars are on the dry side, if anything (as you can see in the photo above) I’m just wondering if you might be making any substitutions to the recipe which might change its consistency. I ask this since so many other people have commented here that they’ve had an easy time with this recipe.

    Please let me know how I can help.

    Thanks,
    Elana

  43. Onelasttime

    Thank you for the response!

    I didn’t make substitutions however it is only my second time working with coconut oil and almond butter and both recipes were a little soft. I wonder if my almond oil is a bit oilier than normal? I can’t remember the brand off hand.

    They still taste great so i will try again. And I am hoping to make your granola soon too!

    Thanks for the wonderful ideas!

  44. Onelasttime,

    Ok, let me know how it turns out next time you make it. If you buy your almond butter by the jar, just be sure to stir it very well and mix in all of the oil before you use it for the power bars (or anything else for that matter).

    For coconut oil, I use Spectrum unrefined; though I wouldn’t think that would make much of a difference.

    Keep me posted.

    Elana

  45. Heidi

    We have tried nearly 10 different recipes for bars and this is by far the best. Most contain too much sugar. We made this last night, and the bars are spectacular! Thank you…

  46. Sharon

    Hi,

    I have been looking for a high protein, low GI, gluten free bar. The almond power bar looks delicious, so I’ll try this. I am wondering how many grams of protein are in one bar. Can you tell me how to find this information?

    Thanks,
    Sharon

  47. Sharon -Thanks for stopping by. Yes, just go to my faq’s and there are links which you can use to obtain this information.

  48. Allison

    I finally got around to trying these — wow! I love them! I substituted cocoa butter and part almond flour (to use them up) without incident. I was afraid the cocoa butter might make them too hard, but that didn’t happen. Thank you so much for sharing the recipe.

    @linda (who expressed concern about saturated fat content): the lipid hypothesis has been soundly disproven. Please read Good Calories Bad Calories by Gary Taubes, it is the most important book on nutrition of our era.

  49. Lynn

    I recently heard about your website from a friend who is now Gluten/dairy/Refined anything free. Although I don’t have any food allergies I decided to try eating the same way for awhile and see how my body was effected. It’s been a week so far and I’m loving it. I’m getting more creative with cooking for my family and just LOVE how many fresh, colorful, delicious ingredients I have been using as I cook. I feel healthier already. This was my first of your recipes to try, though I’ve scrolled through plenty, and can’t wait to try some more. Thank you for sharing your research, recipes and experience here. I look forward to being a regular reader of your blog!
    -Lynn

  50. Karen

    Made these tonight – minus the stevia and less chocolate. They were very good, thanks for the recipe.

  51. Hi Elana,

    I totally love your site and recipes ~ I just whipped this one up and made substitutions due to what I had on hand…added some hazelnuts to the raw almonds, used peanut butter instead of almond butter, whole chia seeds instead of flax meal, only had 1/4 c. shredded coconut but that was fine. Substituted 2 t.. xylitol grains instead of stevia. (What are your thoughts on xylitol?) Just had to melt the chocolate for topping, to which I added sesame seeds (2 T.) and cayenne (1/2 t.) Then topped it off with sprinkled sesame seeds.

    One question: the big square slides out so easily for cutting, but how do you make clean cuts without breaks as you go? It all still tastes great but I wonder if there’s a trick?

    Thanks for the best food blog ever!

    Nora

  52. Angela (Oh She Glows) @ ohsheglows.com

    I just came across your blog and I LOVE it. I am a huge fan of Heidi!

    I have a question about the bars- when they are at room temperature for a period of time, do they fall apart? Just curious because I have had this problem with some raw bars I made before.

    Thanks!

    Angela

  53. Allison -Thanks for sharing your substitutions and the great book recommendation.

    Lynn -Thanks so much for that sweet comment; I’m so glad you are enjoying my site!

    Karen -Thanks for sharing your alterations to the recipe and you are very welcome :-)

    Nora -Thanks for the compliments. I cut them with a very sharp knife and they hold together fairly well.

    Angela -Thanks so much for stopping by. I haven’t had problems with these breaking, though we eat them up within a day or two after I make them so I’m not sure I’m really answering your question all that well…

  54. GK

    Yay! I’m glad I came across this recipe again. I’ve been gluten-free for years, but I just recently cut out corn and drastically cut down on rice. I’m trying to figure out how I’m going to eat next weekend in Las Vegas =). (I’m also vegetarian and allergic to dairy.) I’m thinking I will make some of these, and maybe your banana walnut muffins and granola, since most of my meals will probably consist of vegetables and maybe beans and a little tofu, depending on what I can find. Thanks for all your recipes, I always love seeing them!

  55. Emily

    Power Bars are our favorite!!! I’ve made these multiple times and they are so simple and always yummy. They never last in my house more than 3 days and that is stretching it!

    For anyone else allergic to cane sugar I melt 3 TBL coconut oil, 3 TBL roasted almond butter, ~2 TBL raw cacao, 1-2 TBL agave over low heat on the stove top and use that as my chocolate topping. It works great as long as you don’t leave the bars out of the fridge for too long on a hot day because the coco oil will melt.

    My husbands only complaint: This recipe dies NOT make 20 bars, (he thinks) it makes 10 :-)

  56. Natalie

    Hello,

    I’m allergic to almonds. Are cashews my only other option or would peanut butter and peanuts work (organic)?

  57. Becky

    These look really good!
    Can you freeze them? I’m trying to have ‘portable’ snacks that I can make ahead.
    Thanks!

  58. Alanna

    Hi Elana! Thank you so much for this recipe–I didn’t substitute a single thing, and both my husband and I LOVE them!

  59. Just wondering if you have thought of using
    coconut milk before.
    thanks

  60. Jessica

    I make these all the time – perfect for traveling snackage for plane rides :-)

  61. Just made these. Amazing!
    Thank you so much.

  62. BlueRoseMama

    Re comment from onelasttime on the soft bars after being unrefrigerated. I had the same problem and was wondering if it could be the amount of flax meal I used. First I measured out a half cup of whole flax seeds but after I ground them up it was more than half cup, so I only used a half cup of the ground and refrigerated the rest. Should we use the entire half cup of flax seed??

    Either way, they are still sooo very delicious!!! Thank you so much, can’t wait to try some of the other suggestions from commenters too :)

  63. Barb

    I am looking for a recipe for fiber bars BUT I do not like coconut,raisins or lemons. I did copy down this recipe but may make substitutions to eliminate the products I do not eat.

    I just had Bariatric Surgery done in January 2011 and found out just recently that I also have divertulitis just a couple of weeks ago I am also Diabetic with an Inactive Thyroid so I am certainly trying to consume healthier choices and have to consume more fiber in my diet each day.

    I have never really been a treat eater but the foods I do consume are pretty bland and repitious lately. The Protein and fiber bars are starting to get expensive and limited in flavors as I do not like many of the blends they offer.

    Can you please assist me with any recipes that I can use even using fiber cereal to make a bar. I would greatly appreciate any help.

    Thank you!

  64. Sarah

    I just made these and popped them in the fridge. I used 1 3/4 cup macadamia and 1/4 cup sunflower seeds. I can’t eat agave so I used two packets of Truvia instead of the agave and stevia. I think I’m going to top them with a mixture of coconut oil and cocoa powder drizzled on top. If the end product tastes as good as the little sample I swiped off my spatula tasted then I am going to be in heaven. I have been looking for something filling, nutritious and low carb that would be easy to pack away in my purse. Do you think these will freeze okay? I think I’m going to need to cut them into squares and pack them away in the freezer so I don’t eat them all at once!

  65. Hello Elana,

    I absolutely LOVED this recipe, the family did too, how brilliant, the use of the coconut oil! I made some substitutions because i did not have almonds (substituted raw sesame seeds) and coconut (substituted candied ginger, 1/4 cup). It was to-die-for!!!

  66. Barbara

    Here is a simple fiber bar recipe:

    Haystack Cookies

    1-plain Hershey bar
    1-cup Fiber Cereal (Fiber One is the best)
    2-tablespoons peanut butter (Natural or homemade is the best-less sodium)

    Put Hershey bar and peanut butter in pot on low heat-stir conctantly until chocolate and peanut butter are melted completely.

    Take off burner and mix cereal put in dolops on wax paper lined plate or cookie sheet- Makes 9 servings

    Footnote:
    I used a double boiler method to melt the chocolate and just mixed in the peanut butter afterr the choclate had melted and spread it in a square pan instead of making dolops.

    Great easy summer recipe that does not warm up up the kitchen!!!!!

  67. Karine

    These sound really good. I’m really looking forward to trying these. :)

  68. Amanda

    I have a slightly silly question: I’m definitely making these, but I have no food processor. I do have a vitamix (yay wedding presents!) and a submersion blender…and a sharp knife. Can I use any of these instead of the processor? I don’t want to over or under process the ingredients.

    Thanks so much!

  69. pam

    Awesome recipe. I love how you can play around with it, depending on what you have in the pantry. I substituted 1/2 c pistachios for the almonds last time when I didn’t have 2c which worked well. I don’t use the stevia or the agave anymore, but instead a few Tablespoons of raw honey. I make this bar regularly. THANK YOU!

    For those of you who mentioned the bar was dry, just increase the nut butter and coconut oil until you get it where you want it.

  70. Kym

    These bars are 100% better than any power bar you can make in the store! I got into trouble by my kids the other day for taking the last one. They are super easy to make and EAT!

  71. Dan

    These are the best things ever. I made them exactly as is except used 100% Peanut Butter instead of Almond Butter because I didn’t have that in. They are so good I will never buy a processed bar again. Addictive too….Thank you these ROCK!

  72. Kerri

    Almonds are usually difficult for most people to digest because of an enzyme-inhibiting substance in their brown coating. Soaking or sprouting removes this inhibitor so that the enzymes secreted during digestion can do their job. Are you suggesting doing so in your recipes? Also I’ve heard that all almond purchased in the untied states are pasteurized thus removing all nutrients from the almond. Do you know anything about this?

  73. cheryl

    Elana: I’d love to know your estimate for protein per bar?

  74. Pauline

    Hi

    Hate to b a dummy but what is stevia & where can U purchase it

    Recipe sounds grt can wait to try it

    Mayb this could b good for the people that hv bypass or lap band surgery

  75. Jennifer @ EFTHypnosis.com

    I’ve made this in the past and loved it. This time, I switched it up a bit. I used a combination of almonds, walnuts and pecans for the nuts, and peanut butter instead of almond butter. To reduce the glycemic load even a little more, I skipped the chocolate on top and threw in a handful of cacao nibs, while pulsing everything in the food processor. I skipped the agave and sweetened solely with chocolate flavored stevia (Now brand). I think the results taste seriously good. I love the texture, too – reminds me of halvah! Thanks for creating such a versatile recipe, Elana!

    • Jennifer @ efthypnosis.com

      An added note: I made these again (with soaked walnuts, pecans, cashews and pumpkin seeds), but this time I added about 1/4 cup of raw cacao powder for more chocolate flavor. I rolled them into balls and the coated them in xylitol, which gives them kind of a sparkly festive look – great for the holidays! For some of them, I added a couple of drops of peppermint oil to the xylitol coating, for a new twist…the jury is still out on whether or not it will be a weird combo with the nutty flavors.. :-)

  76. cooking mama

    Power Bars were excellent! I substituted 3 dates instead of agave, 1/2 tsp powdered Stevia instead of drops, & I also added 1 teaspoon of almond extract.

  77. kelly

    I made these yesterday and they are amazing! I substituted coconut nectar (syrup) for agave. I also used a small ice cream scoop to portion them and rolled in melted dark chocolate. These will be put into heavy rotation in my house. What a wonderful, healthy treat.

  78. Jill

    This is my new go-to recipe. Literally one of the ONLY ‘snack type’ foods I can eat while on my cleanse. And they taste just like candy! The way I ‘dress mine up’ is as follows:

    Since I can’t have agave on this cleanse, I substitute for about a tablespoon of honey and a packet of stevia. I also leave out the chocolate. I use 2 cups of almonds, hazelnuts and pecans instead of just almonds. I add around 3/4 cup of coconut instead – the flavor is really nice. I also add in raw sunflower and pumpkin seeds just for fun – and added omegas. To make it all stick together, I have to use a bit more coconut oil – but not much or you get that greasy bottom on the bar. I cut them into little squares for portability (and so they don’t break into pieces).

    I think I might try to play with this recipe a bit to make it into a dainty or squaree. I think it would go over really well for Christmas get togethers for those of us who eat ‘special food’. Thanks for the awesome recipe!!!

  79. Valentina

    The power bars look great, I was just wondering how long they would last out of the fridge, as I’m going skiing for 10 days and can’t guarantee access to gluten free snacks. Would they stay fresh this long? Thanks.

  80. Mary Talieh

    Hello Elana! My daughter and I enjoy making your bars, as written and with our own variations, with great success. However, I can’t seem to get a good tasting bar using some rice protein powder I have sitting in my cabinet. I have searched online and I cannot find any recipes. Ideas? Even general guidelines for using protein powder would be welcome. Rice protein doesn’t work the same as whey, which I can’t tolerate.

    Thank you!

  81. Raeanne Block

    Hello! I have recently found out that I cannot eat gluten and I would love to make some of your almond/ paleo breads, but everywhere I look, Unblanched Almond Meal is SO expensive. Do you have any suggestions of ways/ places this can be bought cheaper/ in bulk?

  82. Kim Nelson @ none

    I made these delicious Power Bars but they came out super crumbly – with only a few holding their shape. The chocolate on the top was delicious too, but cracked when I cut them. I was wondering what I could have done wrong, or if anyone else had this problem. The ingredients are DELICIOUS, so I would like to figure out what went wrong. Thanks – Kim

    • anira

      Mine also came out crumbly and the chocolate cracked as well when I cut it, but I don’t mind so much since they are so tasty. Not something you could easily eat on the go like a typical powerbar though. I wonder if processing it longer to make it even more of a paste (less chunky) with maybe having to add a bit of liquid/moisture to it would help it all stick together better. Maybe adding some dates and omitting/limiting the other sweeteners (stevia and agave).

      • Tamara

        The first time I made this recipe I also found the bars were a bit too crumbly. I’ve solved the issue with pureed raisins or dried cherries. I soak 1/2 of dried fruit in very hot water for 10 minutes, drain, puree and proceed with the recipe. The texture of the bars is perfect without being sticky.

  83. anira

    Delicious!! I even left out the stevia, because I personally don’t like the taste. Mine also came out crumbly and the chocolate cracked as well when I cut it, but I don’t mind so much since they are so tasty. Not something you could easily eat on the go like a typical powerbar though. I wonder if processing it longer to make it even more of a paste (less chunky) with maybe having to add a bit of liquid/moisture to it would help it all stick together better. Maybe adding some dates and omitting/limiting the other sweeteners (stevia and agave).

  84. Thank you so much for this recipe. It is a wonderful snack option for our Gluten Free Challenge. They are delicious!

    Brittany @ Health Challenge Girl(s)

  85. Katarina

    Hi Elana,

    I just made these and they came out all crumbly… Not sure what I did wrong?! Perhaps I didn’t blend the ingredients well enough? I haven’t got a food processor so I used a Vitamix’s dry blend function… You just can’t blend so much at the same time though so I had to do it in cups… Perhaps that was the problem eh? Still delicious in bits though! I may use it as a cereal topper instead… Ah well! The learning continues!

  86. Anira

    I just made these a second time – processed for longer to get a bit finer texture and then rolled the mixture into balls and dipped in the chocolate to coat them. I find them easier to eat on-the-go this way, since you don’t have to deal with the crumble factor — just pop one in your mouth!

  87. su

    Anyone have an idea of calories for a piece?

  88. Monika Kristofferson/DIY Organization @ diyorganization.com

    I was on a bike ride today thinking that I’d like to find a recipe to make my own power bars and this is the first one that popped up. I cannot wait to make it! Thank you for having a printer friendly button on your site, I’ve found that not everyone does and it makes it a little more difficult when you find something that looks good. Thank you for including chocolate too! :)

  89. Brooke

    Crazy, over-the-top, good!!! Just made them for the first time tonight. This climbed to the top of the favorites list.

  90. These were amazing! I didn’t have flax so I used extra coconut oil and added my own whey protein. Thank you!

  91. Blythe

    I absolutely love these! They are amazing! Thank you Elana!

  92. I made these without the chocolate, and they are delicious…cold. I even substituted pecans for half of the almonds as I ran out of almonds. Too bad to bring them with you they need ice packs. Delicious nonetheless. I made the apricot power bars ad they are easier to transport, but crumbly. Still delicious! I’ve been reading and using your recipes since January and directing many others here. Thanks for all of your work testing recipes! With three little ones, I have much less time to experiment, as I need to know the product will turn out. Thanks again!

  93. kate

    These look great! Can I use regular peanut butter as I have no almond butter right now. Thanks!

  94. leana alba

    would love to know how many grams of protein are in each bar.

  95. Amy

    I use peanut or seed butter all the time!

  96. Joey Thomas @ joeythomas.com.au

    Hi,

    I live in Australia so I can’t get the chocolate drops that you link to (without paying ridiculous amounts for postage). I assume that we can use straight cacao powder?

  97. deb

    I just made these for the first time. I used 3/4 c almond flour & 1/4 c almonds. I substituted the sweeteners with a ripe banana. They taste so good but very moist. I think I’ll try 1/2 a banana next time & the full cup of raw almonds. Looking forward to trying your other recipes. I recently went gluten free & I’m having a hard time finding recipes without all those starchy flours.
    Thanks!

  98. Sandra

    I glad to come across your site. I recently went grain free & gluten free & was looking for recipes without all those starchy flours.
    Thanks!

  99. Nicole

    I have a tiny food processor. Any recommendations on paring this back?

  100. Tammy Eakes @ NoSkinnies.com

    Elana,
    How do you store honey? Pantry or fridge?
    Thanks,
    Tammy

  101. lorie the story

    I love your recipes. I usually do not substitute first time around, so
    here is the question. The gluten free breakfast bars can be a bit crumbly- hints?
    I made the power bars and keep them in the freezer-they are kinda crumbly too. I live in Florida.
    I make the breakfast bars once a week. The chocolate espresso bars are great too.
    I have tried numerous recipes.
    I THINK YOU ROCK! TOTALLY!
    Many thanks

  102. Eliza G.

    I just made these and ran into a couple problems. I couldn’t lift them up without them totally coming apart. Secondly, they were as sweet as a candy bar. Where did I go wrong?

    • bev

      maybe leave out the stevia next time? did you use coconut oil? i think that’s what helps keep them together. mine crumble as well if i leave them out of the fridge too long (b/c the coconut oil/almond butter melt when not chilled).

  103. bev

    these are my family’s favourite snack bar. they are SO yummy! i’ve been making them with dried cherries, brazil nuts mixed in with the almonds, and some pumpkin seeds, and without the chocolate on top…i could eat them all day long!! thanks for another great recipe! :)

  104. stacey seeger

    I finally got a chance to make these Power Bars – oh my goodness! They are so good. Of course, I haven’t come across one of your recipes that isn’t great!

  105. Sandra

    In these power bars, do the almonds HAVE to be raw??

  106. Martha Burton

    I make bars with raw cacao and add a couple teaspoons of spirulina for more nutrition. The cacao masks the taste. Can’t eat them at night, though, or they keep me awake.

  107. Patricia

    Sounds yummy! Any chance you can give the nutritional break down – calories, fat, protein, etc.? Thank you.

  108. Renee King

    Hello,

    What can you use in place of flaxmeal (flax is one of the many items I have to avoid)?

  109. Thanks for this Power Bar recipe. I love your chocolate chip cookie recipe, I have some in tin on my kitchen counter right now. I also love the Peach Cherry Cobbler recipe. You had me at “I had to try this one 14 times to get it right!”

  110. Just made these and my family loves them! The perfect mix of sweet and salt. I did make a couple modifications for the items I had on hand, and my moisture level was off, but the flavor is so good that it won’t stop us from devouring them. Thanks for another great recipe! I could see topping with a homemade fruit paste and using for SCD approach.

  111. Kelly

    Any suggestions on what I could use to replace the nuts? Maybe gf oats? Thanks!

  112. Michelle

    I cut the recipe in half the first time I made this and they were gone by the end of the day. My entire family LOVES this recipe, which isn’t something that happens often.

  113. Violet @ settee-sofa.com

    Just made these yesterday – they’re soooo good!

    But – with my addled brain in the mix – I got them nicely in the pan and then realized that I left the almond butter out. It was an easy fix and they’re so much better with that crucial ingredient included. (Nuts are good for your brain, right? :D ) Also, I just threw the chocolate chips into the mix – too tired to make the icing thing.

    Anyway, thanks so much for this recipe. I needed a neat little bar for morning coffee and these fit the bill perfectly!

  114. Stacey Grimm

    I think I would skip the stevia altogether. The combination of almonds, honey, & chocolate will make it sweet enough without. No need to add a bitter, saccharin like aftertaste!

  115. Raina

    These look great! Any way I can substitute for the flax meal? My husband is allergic. Thanks!

  116. Judy Barnes Baker @ carbwars.blogspot.com

    Elana, please warn people about the over-consumption of flax. It contains huge amounts of estrogen and can have serious side effects, especially for pregnant women and those with hormone related cancers. I posted about this on my blog at Carb Wars dot Blog Spot dot com. Search for “Is Flax the New Wheat?” to read the story. Thanks!

  117. Merina

    This recipe looks great. But why would you eat flax seeds? They’re really not good for anyone. They are full of phytic acids, have the wrong type of omegas, and go rancid within 15 minutes of grinding them. I would also recommend doing some research on stevia. Another food that is not good for anyone. I would substitute chia seeds for the flax.
    Why make pseudo healthy food. I like your blog, but think you need to do more research. And yes, I’m a Professional Healing Facilitator with a lot of education and success helping people change their lives from feeling yucky, diseased and depressed to more vitality and joy than they ever thought possible. I know these days everyone’s an expert with a strong opinion, but some of us have years of education and success in practice.

  118. Ceomi Shanks

    Is there a substitute for shredded coconut? The adults in our house can’t deal with the consistency. Thanks!

  119. Andrew

    These would be fantastic if the ingredients weren’t so expensive

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