This was timely.
We are moving – SOON! – and I’ve been trying to use up #allthefood to streamline the process.
Being a food blogger, you could imagine how many different types of ingredients I have in my fridge/freezer/pantry. SO many partially used bags and containers of things bought for a recipe, sealed up, and never heard from again.
And while nothing as bad as that giant bag of quinoa (which led to “that”series), enough to make me wonder what to do with it all.
But as luck would have it, while reading my most recent issue of Bon Appetit, I came across a recipe for energy bars that stopped me in my tracks. As I perused the list of ingredients I realized that I had every single one (as I had just taken stock the day before).
These bars are DELISH – and the fact that they are also vegan, gluten-free and contain no refined sugar means that everyone can enjoy.
Even better? They will be the perfect snack come moving day.
How do you deal with all the “odds and ends” ingredients you have lying around???
lightly adapted from Bon Appetit
1 tablespoon coconut oil, melted and cooled
3 tablespoons cacao nibs
12 pitted dates, placed in a bowl and covered with boiling water for 10 minutes
1/2 cup almond butter (or any nut/seed butter you like)
3 tablespoons chia seeds (or flaxseed/hemp seeds)
1 teaspoon kosher salt
3 tablespoons almond flour
3 tablespoons unsweetened shredded coconut
flaky sea salt
Line an 8″ x 4″ loaf pan with parchment paper, leaving enough overhang to form a sling. Grind cacao nibs in a food processor; transfer to a bowl and set aside.
Drain the dates and transfer to your food processor. Add the almond butter and coconut oil and pulse till mixture is crumbly. Add the seeds and kosher salt and pulse again to incorporate. Add the almond flour, coconut and cacao nibs and pulse to incorporate again. Transfer mixture to your prepared pan and press to compact (use an angled spatula or a piece of waxed paper to assist). Sprinkle with flaky sea salt and refrigerate till firm; about an hour.
Use the parchment sling to transfer to a cutting board; cut into squares and chill till ready to serve.
This delicious recipe brought to you by Sheri Silver