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cranberry

Cranberry and pistachio energy bars

30th December 2016 by bos.kitchen Leave a Comment

cranberry and pistachio energy bars

These cranberry and pistachio energy bars have been a firm favourite in my house this month. They’re so quick to prepare and compared to traditional energy bars, which in my experience tend to be dry, flavourless and tough, these are moist, sweet and incredibly moreish. The best bit is you can easily swap the ingredients around depending on what you have in your pantry- I love flexible recipes. The perfect way to use up all of those leftover bags of dried fruits and nuts from Christmas. Pistachio and cranberry is a wonderful combination though, so I’d recommend grabbing these if you can. They freeze really well too, so I’ve been making a big batch on a Sunday to enjoy through the week.

Feel free to add in your favourite superfoods, nut butters, dried fruits, coconut shreds, whatever you fancy really, just keep the proportions of wet to dry ingredients the same and you’ll struggle to go wrong.

I’ve worked all through the Christmas period and now I’m off for three whole days and I can’t wait to cook and shoot again, I really miss it if I can’t take pictures every day. I’m going to be rustling up some turmeric lemonade today, after spotting this beautiful recipe on my friend Janine’s blog. Take a peek here to check it out, the photography is stunning and her blog is a joy to visit. If you’d like to follow her on Instagram, you can find her at @nutsandblueberries.

Hope you’re staying warm, my sweet peas! Wishing you a very happy New Year, roll on 2017!!!

Cranberry and pistachio energy bars

  • 2 cups rolled oats
  • 1/2 cup almonds, roughly chopped
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup sunflower or pumpkin seeds
  • 1/ 4 cup chia seeds
  • 1 cup pitted dates
  • 1/3 cup maple syrup
  • 1 tbsp coconut oil
  • 1/4 cup almond butter
  • 1/2 cup dried cranberries
  • 1/2 cup shelled and roughly chopped pistachios
  • 1/4 tsp pink himalayan salt
  1. Preheat oven to 190•c. Pour oats, almonds, walnuts and seeds onto a baking tray and spread out evenly. Toast in the oven for 10 minutes, until slightly golden.
  2. Add dates and 1/2 cup of hot water to a food processor and blitz until a date caramel has formed. Add date mixture and toasted oat mix into a large bowl.
  3. In a small pan, gently melt maple syrup, coconut oil and almond butter. Once combined, add to the large mixing bowl with the date caramel and oats. Stir well until everything is coated. Now mix through the cranberries, pistachios and salt, leaving a few pistachios and cranberries for the top.
  4. Line a small square baking tin (mine was 8×8 inches) with parchment paper- leave a little hanging over the sides so it’s easy to remove later. Flatten the mixture down with your hands or the back of a spoon. Now add your remaining pistachios and cranberries to the top.
  5. Set in the freezer for 30 minutes, or an hour in the fridge. Cut into 12 bars and store in an airtight container in the fridge or freezer.

Filed Under: Breakfast, Sweets Tagged With: chia, coconut oil, cranberry, dairy free, energy bar, nut butter, oats, pistachio, vegan

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Strawberry cookie dough bars 🍓🍪🍫 Secretly Strawberry cookie dough bars 🍓🍪🍫 Secretly loaded with healthy ingredients, gluten, nut and dairy free! I love making bliss balls but making the dough into bars and dunking them in chocolate takes them to a whole new level 🤌 The main ingredient is chickpeas 🤯 but trust me when I say they definitely don’t taste like chickpeas - just cookie dough! Using them like this is a great way to sneak in some extra veggie protein when the sweet cravings hit. 

Strawberry cookie dough bars

- 1 can chickpeas, drained, rinsed well
- 1 cup oats (can sub gluten free oats)
- 1/4 cup coconut sugar or 4 tbsp agave/maple syrup
- 4 squishy dates, pitted
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tbsp tahini or nut butter
- 1/4 tsp salt
- 1/4 cup dark choc chips
- 1/4 cup freeze dried strawberries, finely chopped

Topping

- 1 cup dark chocolate, melted
- 2 tbsp freeze dried strawberries, crushed

Add chickpeas, oats, coconut sugar, dates, flaxseed, vanilla, tahini and salt to a food processor and combine until a cookie dough is formed - add a tbsp of water if it’s too dry or a little extra ground flaxseed or oats if it’s too squishy. Stir through the choc chips and strawberries. Press into a small, lined container and set aside in the freezer for at least 1 hr to firm up.
Cut into bars, dunk in melted chocolate and top with crushed dried strawberries. 

#cookiedoughbars #cookiedough #nobakebars #nobakedesserts #proteinsnacks #highprotein #veganprotein #fitnessfood #proteinsnack #veganfoodideas #vegantreats #glutenfreefood #dairyfreesnacks #veganrecipe #healthyrecipeidea #strawberrycookiedough
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