Slightly Squared Superfood Energy Bars


Sun-kissed peeps! Summer vibes are in full swing…

I hope your days have been filled with beach time, bonfires and outdoor adventure. Or at the very least, sleeping under the stars in your own backyard. I did this last week for the meteor shower – it was majestic. 

Although we’ve been graced with late sunsets and extended daylight, the hours seem a smidge shorter, alas.

august sunset

If you’re feeling pressed for time, here’s a quickie recipe to help you savor the last sweet stretch of summer.

These somewhat squared superfood bars are my latest go-to freezer food.

When I notice an excess of crumpled plant-based protein bar wrappers in my purse/car/garbage can, I get the urge to whip up a batch of nourishing nutty bites.

Smushed with raw nuts and seeds, these healthier plant fats help sustain our energy and blood sugar levels. Whoopie!

I also added dates for some whole food sweetener – they’re stellar when we need a dose of pre/post fitness fuel.

Grab a piece and go play outside!

FullSizeRender (1)

Slightly Squared Superfood Energy Bars
(vegan / gluten-free / raw / refined sugar-free)

Opt for organic ingredients whenever possible


1 cup mixed raw unsalted nuts (almonds, walnuts, cashews)
1 cup mixed raw seeds (sesame, sunflower, pumpkin)
1 cup unsweetened shredded coconut
1/2 cup raw sunflower seed butter (or preferred nut/seed butter)
1/3 cup raw hemp seeds
1/4 cup cacao nibs
1 cup pitted dates, pre-soaked/rinsed
1 tbsp true cinnamon
1 tsp pure vanilla powder (or unsweetened extract)


  1. Line an 8×11 glass baking pan with parchment paper.
  2. In the bowl of a food processor, add your raw nuts and seeds. Process on high for 30 seconds, leaving some extra chunks for added texture.
  3. Next, add in your seed butter, hemp hearts, coconut shreds, dates, cacao nibs, cinnamon and vanilla. Process for about 1 minute until a thick mixture forms.
  4. Remove your superfood dough ball from the food processor, and get in there with your hands to ensure all is blended well.
  5. Spread your dough onto the pan, pressing down firmly with your fingers. For a less sticky situation, use an extra sheet of parchment. Score the squares into little or larger squares. I prefer little ones (4 x 6).
  6. Place in the freezer for at least 30 minutes, then enjoy! Bars hold best in the freezer for 1-2 weeks.
Love + late summer snacking xo

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s