Thursday, August 14, 2014

Paleo Energy Bars



While some people choose the paleo diet for weight loss, many more choose the lifestyle for improved performance in sports and recreation. For the latter, getting enough calories from ancestral foods can be challenging. I mean, how many chicken thighs can you eat? Okay, don’t answer that one. The point is, nutrient and energy density are desirable when you’re expending a significant amount of calories in a CrossFit box, paddling out to the lineup, or wrestling with rambunctious kiddos.

Yesterday we took the boys up to Zuma to surf. The thing about surfing is that you don’t really feel like you’re exercising, but it burns through so much energy… especially if you spend more time paddling for waves than actually catching them.

Fortunately, I planned ahead and made these amazing paleo energy bars adapted from Dannielle Walker's Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great. By the way, this cookbook was instrumental in helping me transition to a grain and dairy free lifestyle. I highly recommend it.

The kids love these bars and they kept the hunger gremlins at bay until we got home and enjoyed salmon and kale salad for dinner.

Yields 12 bars
½ cup almond butter
1/3 cup maple syrup
Pinch sea salt
2 tablespoon coconut oil
1 cup almonds
1 cup pecans
½ cup raisins
¼ cup shredded coconut, unsweetened
3 ounces roughly chopped dark chocolate, 80 percent cacao preferred

1. In a small saucepan, bring the almond butter, maple syrup, salt, and coconut oil to a gentle simmer. Stir until well combined. Remove from the heat.
2. Combine the nuts and raisins in a food processor. Pulse until the mixture is roughly chopped and thoroughly integrated. Add the shredded coconut and pulse one or two more times.
3. Dump the nut and raisin mixture into a mixing bowl. Pour in the sweetened almond butter and stir to combine.
4. Add the chocolate pieces and stir just to combine. The residual heat of the almond butter mixture will slightly melt the chocolate, but should leave some pieces intact.


5. Dump the mixture into a baking dish lined with parchment paper. Use another sheet of parchment to press down on the mixture.
6. Place it into the freezer for 30 minutes. Remove to a cutting board and slice into squares. Store in the refrigerator.


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