I’m eating one of these Spicy Power Bars as I type this. I’m slightly obsessed with them. Because they remind me of my past.
About 20 years ago, when I was living in New York City and had just hooked up with my adorable husband, I became very interested in Ayurveda. One of the amazing practitioners that I learned from, Pratima Raichur, had created her own version of a healing tonic, referred to in Ayurvedic circles as chyawanprash. Her product was called Bindi Chywangrans and it was delicious. My friends used to ask me what it was and I would tell them it was a special, healing, energy supplement. They teased me a lot about it!
Fast forward to the present. About a month ago, I found some interesting looking energy bars in downtown Boulder. I bought one and ate it. It kept reminding me of a taste from my past, though I could not quite put my finger on it. Finally, I realized that this bar tasted like Bindi!
Being the tinkerer that I am, I decided I would recreate the Nude Nutritionals Food Bars to taste even more Chwanpransh-like and my bindi bars were born thanks to Pratima (owner of Tej Clinic) and Nude Nutritionals (creator of the fabulous little grab and go bar).
Here’s my recipe for a super nourishing, delicious, tri-doshic power bar.
Spicy Power Bars
Ingredients
- 1 cup almonds
- 1 cup macadamia nuts
- 1 cup dates (remove pits)
- 1 cup dried cherries
- 1 tablespoon vanilla extract
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cardamom
- ½ teaspoon celtic sea salt
Instructions
- Place nuts, dates and cherries in a food processor, pulse until well ground
- Pulse in vanilla, ginger, cinnamon, cardamom and salt
- Remove mixture from food processor and press into a 8 x 8 inch baking dish
- Refrigerate overnight (6-8 hours)
- Cut into squares and serve
Note: You may want to try my other Power Bar recipe made with almonds!
Update: several readers have commented below that this recipe was not yielding enough to fill the bottom of an 8×8 baking dish. I remade this again today and realized that I needed to double everything, so that it filled up the entire pan –when I was testing this recipe I was smooshing different batches of each version into half a pan. So, you will find that every ingredient has doubled (except for the vanilla). Sorry for the mixup! (This is what happens when you write recipes at 2am!)
I found out only yesterday that my book is now in its 5th printing just about a year after publication. Over on Amazon.com I have received quite varied reviews and I appreciate them all 94 of them, especially this one. If you’d like to add your two cents to the conversation, head on over to Amazon.com and leave a review. It doesn’t matter how many stars you give me, what’s important is to join the chat. Thanks everyone!
Heidi says
These look great. I was a little worried when I read the title, but the ingredients sound fabulous, and I have them all on hand.
I make your other power bars regularly. They are a staple in out house and one of the few things we pack with us when we go on vacation.
I’d love to win a copy of your book.
Thanks for all you do.
Elizabeth says
These look delicious!
Gail says
I don’t have Celiac disease but I’ve always ate healthy and recently came across your website by searching for good sandwich breads that were wheat-free. I immediately signed up for your newsletter. I have made your Gluten-free bread 2.0 twice now, and I just love the texture and the taste of the almond flour. That was the first thing I looked for as I really missed my bread after giving up the wheat. Since the first of August I have lost 10 lbs after changing to a gluten-free diet and I needed to lose a few pounds–I believe it was from no more bloating. I have also made your chocolate muffins, and I used almond flour instead of coconut and they turned out lovely. I just purchased the almond flour at our local “Bulk Barn” here in Canada. I have put your cookbook at the top of my Christmas Wish List and have been telling my family and friends about this wonderful, nutritious tasting flour that I am now using and with 20 grams of protein compared to only 10 gms in the wheat flour.
Thank you Elana for your long hours of hard work at mastering these great tasting recipes that you bring to all your present followers and those ones yet to stumble onto your website like I did.
Kim Keller says
These power bars are amazing. I have been making your almond coconut bars for a couple of years now. Thanks for sharing your cooking talent.
Kim
Kristy Allen says
I cannot wait to try these power bars. They look amazing!!
Kristy Allen
Karen says
I can’t wait to try these bars. They sound wonderful….unfortunately I’m on a soft diet for a couple of weeks until some dental work can be finished. Almond flour is keeping me alive. I’m gfcfsfcrap and sugar free…and no starches or other high glycemic stuff so….almond flour to the rescue. I’m adding it to my smoothies (well, always have but more now), making muffins, etc… Can’t wait till I can really chew though. This recipe sounds so good!
Jenny says
I love anything caradamom! We are fans of raw food snack bars and will try this recipe soon. Thanks!
kari says
I can’t wait to try these. Yum!
Thanks for the chance. I’d love a copy of your cookbook.
Stephanie says
As soon as I get some macadamias, I’ll be creating these bars. Looks like a snacker’s delight.
J Griewank says
ps- for fast energy bars that do taste marvelous (and are GF) I recommend those at momsorganicmunchies.com. Delectable, fresh, more than the sum of their parts.