My standby energy bar is pretty awesome and I would be happy to munch on it day in and day out. However, there are days when I don't feel like turning on the oven so I've been searching for a no-bake energy bar recipe to keep my tastebuds happy. As promised, today I tell you about a much healthier alternative to yesterday's Scotcheroo which is more in line with the way I typically eat (what, you think I eat Scotcheroos everyday?). I've taken the flavour profile of chocolate hazelnut and applied it to a no-bake energy bar. With such wholesome ingredients as rolled oats, roasted almond, and hazelnuts, this energy bar packs a lot of fibre and it satisfies hunger with protein from the nuts. The rice krispy cereal gives it a little crunch while the brown rice syrup and oats keep it chewy. However, what I like most is the combination of toasted coconuts, ground espresso, and chocolate in the form of deep dark cocoa powder and cocoa nibs. I can smell the rich chocolatey aroma the minute I unwrap one of the bars!
While I like this recipe well enough, I think it is just a tad too chewy for my preference. This is probably because brown rice syrup as the only binding ingredient used. Next time, I want to introduce nut butter into the recipe. Not only does it contribute great flavour and additional protein, it ought to soften up the texture a bit. I like the mild and neutral taste of roasted almond butter though I think hazelnut butter would totally rock this bar. Of course hazelnut butter is also significantly more expensive so it would be more suitable for special occasions. I typically purchase MaraNatha roasted almond butter from Costco. A 750mL container is only $6.99! Really, you can't beat that price.
My search for the perfect no-bake energy bar continues. But in the mean time, let me finish my batch of Coco Mocha Energy Bar first...which is pretty yummy I must say. Don't think I didn't consider topping these with dark chocolate. I thought long and hard but decided in the end that they ought to stay on the healthier side of things. But you have my blessing if you want to gild the lily!
Coco Mocha Energy Bar
makes 18 bars
adapted from 101 cookbooks's Big Sur Power Bars
nutritional analysis available here
Ingredients
- grapeseed oil or other neutral flavour oil to grease the pan
- 1 cup whole unblanched almonds
- 1 cup whole unblanched hazelnuts
- 2/3 cup unsweetened shredded coconut
- 1 1/4 cup rolled oats
- 1 1/2 cup Rice Krispy cereal
- 2 tbsp cocoa nibs
- 1 cup brown rice syrup
- 1/4 cup unrefined cane sugar
- 1/2 tsp fine sea salt
- 2 tbsp dutched cocoa powder
- 2 tbsp ground espresso beans
- 1 tsp vanilla extract
Method
- Grease a 9x13 baking pan with oil. Set aside.
- Preheat oven to 350F. Place almonds, hazelnuts, and coconut on a large rimmed baking sheet. Bake for 7-10 minutes until nuts are frangrant and coconut is golden. If you don't like the papery skin of hazelnuts, rub them off while the nuts are hot.
- Roughly chop the almond and hazelnuts. In a large bowl, toss together the nuts, coconut, oats, Rice Krispies, and cocoa nibs.
- In a small saucepan, stir together brown rice syrup, sugar, salt, cocoa powder, and ground espresso beans. Heat on medium until it comes to a boil. Remove from heat and stir in vanilla extract.
- Pour hot syrup over the dry ingredients. Stir to coat well.
- Put the sticky mixture into the prepared pan. Using your fingers, gently press and nudge and flatten the mixture until it is packed and level. It's a bit messy but easier than using any tools. Trust me, I tried.
- Cool at room temperature overnight. When it's completely cooled, loosen the edge with a knife and unmold onto a cutting board. Cut into 18 pieces and wrap individually in wax paper.
