cherry vanilla power bars

Cherry Vanilla Power Bars

These 6-ingredient Cherry Vanilla Power Bars are a fabulously healthy snack. Because they’re a great source of energy, we like to take them on long walks and hikes, or as a healthy team snack when the boys have sporting events. They also pack very well for travel!

Because they contain so few ingredients, just almonds, flax, cherries, cranberries, vanilla stevia, and water, you can whip up Cherry Vanilla Power Bars in a few minutes. Fans tell me that they love my recipes because they couldn’t be easier! Life is complicated, that’s why I keep my recipes simple!

I use far more nuts and flax than fruit in this healthy power bar recipe in order to reduce the sugar content. Still, the amazing flavors of cherry and vanilla shine through in this no-fuss snack bar. We think this Cherry Vanilla Power Bar recipe is a fantastic homemade Larabar recipe. We also love that this paleo snack does not require any baking. It’s great for those hot summer days when you simply can’t bring yourself to turn on the oven!

Cherry Vanilla Power Bars
Serves: 12 bars
Ingredients
Instructions
  1. Place almonds, flax, cherries, cranberries, and stevia in food processor
  2. Pulse until well ground, then pulse in water until mixture begins to form a ball
  3. Press into an 8 x 8 inch baking dish
  4. Serve

Lately, we’ve been making a lot of my paleo vegan recipes. Yes, if you can believe it, such a thing exists! Here are some of my other no-bake paleo vegan recipes:

Comments

  1. pam says

    can I use agave? If so,how much? how long will these last . and how wrapped> can I make on Monday for next sunsay? HELP??

    • Elana says

      Pam, I haven’t tried that so not sure. Feel free to try your substitution and share the results in the comments. Thanks!

  2. Ellen says

    Can these be made without stevia? If yes, how? I have a stevia allergy and my daughter has a gluten allergy. They would be perfect without the stevia.

    • Jane Hunter says

      Have you tried xylitol…? Total Sweet is probably the easiest to get in the UK in the sugar aisle in the supermarket. It is safe and natural but too much may have a laxative effect.

  3. Danielle says

    Elana, thank you so much for this post. I’ve never been tested but if I don’t have celiac I have an extreme sensitivity to gluten. I have a degree in nutrition and am an acupuncturist and I tell people often that if they think they’re having a reaction to gluten then stop eating it. I tell them to change there mindset completely and instead of substituting w an expensive tasteless unhealthy food to think outside the box and put a vegetable in its place… I love your recipes!

  4. Perpetua says

    Has anyone tried use unhulled sunflower seeds to replace the silvered almonds in this recipe? I’m allergic to nuts but I REALLY want to make bars again. Thanks in advance for any feedback!

  5. says

    I’m gluten-free also…. even though I’ve never went through testing, I know I have an intolerance too. I break out in bad rashes on my elbows when I eat it. :(

    Anyways, thank you for this beautiful recipe. I’m probably going to make it this week to replace some of my spending on larabars!

  6. Julie says

    I’ve really enjoyed checking in here for GF ideas, and even grain free options. My only real complaint about the GF life (I’m not celiac that I know of but gluten bothers me and there is a history of a variety of auto-immune problems in my family) is that it is not easy when there are true food allergies in the family. I currently adapt recipes in three ways to accommodate the needs of the 8 members of our family; it’s a pain but simple GF subs like nuts and seeds would kill two of my kids and half of the family can’t tolerate eggs.

  7. says

    Has anyone used dates for sweetening for things like bars? I did a “rum” ball without the rum using date, ground almond flour, pecans. They are a no cook food processor recipe. Any ideas on using whey protein?

  8. Adrienne Simpson says

    This sounds yummy… except for the stevia. There’s a small percentage of humans that actually do not like the taste of stevia (it isn’t sweet to some of us), especially those with blood type O and sometimes A. My roommate, his oldest son, and I can all taste it. Do you have an alternate option for this? Something like Xylitol or coconut syrup or something? Any suggestions as to a substitute for the substitute sweetener? Thanks.

  9. cathy o says

    I made these and they are great, easy, and super fast.
    I didn’t have vanilla stevia, so I added regular stevia (one packet) to the water, and then added 2 teaspoon of vanilla extract (homemade).
    I also had to add about 2 more tablespoons of additional water to get my almond mix to bind. Great snack for skiing! thank you for the recipe.

  10. Christy says

    Awesome blog. I did change the recipe up a bit. I added cashews and pumpkin seeds, replaced stevia with honey, and a dash or two of cinnamon. Super yummy.

  11. Suesie says

    I started a gluten free diet because of a recent diagnosis of MS, at first I agonized on how to replace my favourite meals with gluten free alternatives. Then I found your site, and have embraced a new way of eating. My teenage daughter started eating gluten free with me and found that it eliminated issues that she was having with a “bad gut.” Huge bonus that out whole family is eating way healthier..and feeling great!

  12. jacquie says

    Made these and love them. They were a bit crumbly so I put them back into the processor until they were thicker. These are awesome/ We are so blessed to have elana in our lives…

  13. MadisonHomeChef says

    These are awesome! I love not having to bake them! I added a few things: 1 tsp cinnamon, 1/4 tsp salt to bring out flavors, 1/2 tsp vanilla since I didn’t have the sweetener, 2 tsp agave. I will be making these a lot and swapping in flax/oats/coconut for some of the almonds. Also, I did not have all the almonds called for so I used about half walnuts which was yummy. Thanks for sharing this!

  14. Benita says

    I made my first batch yesterday and they are awesome. I will be eating these power bars for snacks on a consistent basis. Thank you!

  15. Leyney says

    What & how much do I substitute the stevia vanilla creme? Stevia are rare here and I’ve been using granulated Splenda (sweeterner) in place of recipes calling for stevia them. Thanks

  16. says

    I love this recipe! Bars are a go-to for me – I try to keep at least one in my bag at all times so if I need a snack or light meal while I’m out I can stay gluten free.

  17. Rebecca says

    I have made these twice and have given them my family’s twist. I make them into 2-inch balls. I also sub chia seed meal for the flax (just a bit less than 1/3 cup), reserving 1 T of it, which I mix with the 3 T of water, let it sit for 5 mins until it is goopy, then I mix it in with the rest and it serves as an excellent binder. After I mix it up and form into balls, I bake it at 350 for 12 mins which gives it a nice toasted flavor on the outside.

    Also, today I had to make-do without the vanilla creme stevia and use regular liquid stevia and add 1 t vanilla extract. My boys love these things!

    Thanks, Elana!

  18. Linda Seibert says

    Elana,

    I just made these and they are fantastic!!!

    Thanks so much for your recipes.

    Linda

  19. says

    I LOVE this recipe. It sounds so easy and yummy. Been looking for a way to make powerbars myself instead of buying them. I just wish I could live at your house and have you cook for me all of the time. Everything always sounds so good. Guess I will just have to settle for making all of you recipes at my place. ;)

    xo – Tia

  20. Chris says

    Would love to try but what is vanilla creme stevia? I have heard of stevia (but have never used it), but vanilla flavoured?? I thought stevia was an all-natural plant ground up to give you the powdered stevia for baking/eating/etc. Is it simply stevia with natual vanilla flavour added? Much thanks!

    • Elana says

      Chris, if you click on the green text that says “vanilla stevia” you will be taken to a page that explains what it is :-)

  21. says

    Just an FYI for people like me, this doesn’t work in a Vitamix. :( Pregnant woman VERY hungry, really wanting to see those delicious looking bars, healthy bars. I had whole almonds instead of slivered, bought two bags of cranberries instead of a bag of cherries, ground my own flax seeds. It was a mushy mess because I had to add a lot more water to get it to mix up in the vita-mix. I added gogi berries and apricots too. BUT it STILL tastes good. My 1 year old is eating off the spatula. I ate it off the spoon and hoping that it will harden in the fridge. It is very brown, but very filling and doesn’t bog you down. So just warning, if you want them to look like Elana’s follow her directions!! lol!! Thank you for sharing this recipe though!

  22. says

    I love cherries in homemade bars…and the touch of vanilla sounds delicious…I think I’ll try to make these bars this week but I may add almond extract for some extra flavor.
    Lovely recipe, as always. Beautifully crafted and photographed. Love it.

  23. Marlise says

    Dear Elana,
    I just want to thank you for all your inspiration – even though I have not been diagnosed with Celiac, I try to avoid gluten and dairy as much as possible. I just don’t tolerate it well. Sometimes it’s quite a journey since people just don’t get it – how can I live without bread and pasta?? Not a big deal for me since I never really liked bread and now I understand why. But sometimes I just get tired of explaining and then having these disucssions of “it’s all in your head” (I work with a lot of health professionals who think they are nutrition experts and am often shocked by their “expertise”). Anyway, I am really greatful for all the inspiration I get through your site!! Thanks! Marlise

  24. Jean says

    Hi Elana, just wanted to say. Thank you! I love your original cookbook, and I have preordered the cupcake one for kindle. It is so hard to wait! I was diagnosed with celiac in 1997 like you, but because I didn’t have symptoms then, I ignored my diagnosis! So much damage… Anyway, today, my whole family is GF, and you make it so much easier! Like many, I feel eating gluten free is way better than the old way.

  25. says

    These are beautiful. I just made some homemade “power bars” because we had so leftover dried black mission figs. I love how flexible these recipes are, you can basically add your favorite combination of dried fruits, nuts and chocolate! Yum.

  26. says

    Elana, these bars look wonderful. It confuses me when people think living gluten free is difficult. We do not have Celiac disease in my house, but I live a virtually GF diet anyway. I feel lighter and I enjoy most of the GF flours better anyway. Since I also eat mostly veggies and protein I can go to any restaurant in the world and order gluten free without even having to think about it.
    Have a wonderful Mother’s Day my friend :) xo

  27. says

    it’s interesting how many people are shocked when the come over and we serve roast lamb with veggies, beautiful (decadent) salads, flavorful omelets, and rich desserts- all gluten-free. they assume we’re dependent upon expensive gluten-free products in order to live.

    but by cutting out all packaged foods (excepting coconut milk and hummus), our diet is not only delicious, but also not pricey in the way that buying prepared foods is.

    thanks for the delicious recipe too! i’m moving into raw land for the summer months, and love having snack bars on hand for all us hungry people!

  28. Amy says

    I cook gluten free by choice and love it.

    My family is lucky, we can handle gluten, but we ENJOY eating without it. We started eating this way just control the carbs…but found we felt better and better as I followed more of your gluten free recipes. Moreover, we actually prefer eating this way: your recipes are so good my family tells me that I’ve become a better cook and I have so much more fun cooking.

    THANK YOU. Gluten free isn’t just for those that must eat that way, it can be a wonderful choice.

    -Amy

  29. Michelle Peacock says

    These look fantastic! Wonder if I could sub walnuts or pecans–I have an almond allergy. And does anyone know if they would freeze well? I want to make a batch and wrap them individually for the freezer to grab and take when I’m leaving the house.

  30. says

    Shirley is so right Elana! You are so good with words. I agree with you, a gluten-free diet doesn’t have to be a bad thing. For us it’s been a blessing. For most people it leads to a much healthier lifestyle. Thank you for another fantastically simple recipe!

  31. Sandy says

    I made these today. They taste delicious, but mine are falling apart. I used all 3 tbsp. of water. Any thoughts on how to make them “stick”?

  32. Angela says

    Hello Elana,
    I just have to say thank you. I have celiac and was introduced to your blog last summer. My family and I love your Almond Flour cookbook and the recipes that you post here. As I read some of your background, I heard about the SCD diet and “Breaking The Vicious Cycle”. I am one of those celiacs who has not responded to a gluten free diet, BUT thanks to your story I am now on the SCD diet (5 days) and have had TREMENDOUS improvements in energy and other things (I think you will know what I mean). Thank you for caring for others by sharing your experience. I am one life that has been positively impacted!
    Blessings,
    Angela

  33. says

    They sound fabulous, Elana! I used to make a fig & cherry bar that’s very similar, but I can’t have figs on the anti-candida diet (no sweet fruits) so I stopped making them. But these, I could have! Yay! I’m really enjoying the 30 Days event as well and looking forward to the rest of the month. :)

  34. Tracy Deakyne says

    Another great recipe to add to my collection! Look and sound so yummy! Now all I have to do is collect the ingredients and I’m go to go! A special thanks for linking the products to an easy source to purchase. I’m wondering if Vitacost would have the stevia as well and possibly for a lower price. Tracy

  35. Kate G says

    I love this recipe but can’t tolerate stevia. Any ideas on a substitute…I am thinking raw honey.

    • fran zaccaria says

      You don’t need the stevia. They taste great without any sweetner. I also added 2 T od unsweetened chocolate.
      Enjoy

  36. says

    A nod to an extraordinary mother,teacher and gluten free friend. You are an inspiration to so many. Chiming in with the others here, I also want to thank you for your easy, delicious recipes. I can’t keep up! But am a very willing participant;-)

  37. says

    Dear Elana,

    Our family, while not celiac, is on the gluten-free journey. My husband has suffered all of his life with IBS, and my son and daughter with other issues (aching joints, high oxalate levels, constipation, etc.) and being gluten-free and grain-free has changed that for them!

    I have at times seen this as a blessing, as eating healthy is not just a choice now, but the only option. As you know it can be difficult, especially for children, but they are very resilient and adapt easily.

    You are a pioneer in great gluten-free, grain-free cooking and you make it so much easier for the rest of us. It is websites and books like yours that inspire me to find new recipes and try new things. Words cannot express the gratitude I have for you and your website. Thank you so much for your passion and dedication!

    Yours in good health,
    Karen

  38. erica says

    Making these tonight for sure – perfect timing not only for my mothers day treat for ME, but also just ate my last chocolate cranberry power bar.

  39. Melissa says

    I just made these and they are wonderful!! I added 2 tablespoons of chia seeds (only because I’ve been adding it to just about everything recently to get some extra calcium in the kiddos), an extra tablespoon of water, and stirred in a half cup of dark chocolate chips before pressing (my BRILLIANT 4 year olds idea :).

    Thank you Elana for the time, energy, and love you pour into this site. You are such a blessing to the gluten free world…

    Melissa

  40. Sherri Stone says

    I am allergic to wheat not celiac. When I found this out in late 2005 there wasn’t a huge market of gluten free products in my area. I found your website about 2 years ago and ordered The Almond Flour cookbook. The foods have been so satisfying. Now the markets seem overrun with GF foods but I realize they are junk food (expensive at that). I’m hypoglycemic too so those prepackaged GF foods spiked my blood sugar. I came back to your cookbook and now make something from it just about every day! I’m losing weight and feel great:D

  41. Abigail says

    Also, most of the “expensive” of low carb and gluten free is buying all those ready made mixes. Personally, I think the gluten free mixes are terrible. Much better to come here and get some almond or coconut meal and make something delicious but non toxic!

  42. Abigail says

    I’ve read that they are realizing no one is meant to eat grains in the fashion our grains are used. Most animals that eat gluten all day without issues have special stomachs just for it.

    That’s why I’m a huge low carb advocate. Our bodies weren’t designed for this modern diet that has brought about all these modern diseases.

    I send a lot of people to this site so they don’t have to lose their dessert when they go low carb. I have to cut most of your sugar in half, but beyond that I can usually eat anything you post. Anything that keeps me in brownies makes me happy!

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