For the past few months I have been playing around with paleo power bar recipes. When I’m on the go I want to grab something that is packed with nutrition, not too sweet, and plenty tasty.
I’ve made this grain-free power bar recipe a bunch of times now. My taste testers (that would be my husband who is a very direct and stringent critic) have given it their official seal of approval (that would be eating an entire tray in two days flat).
When I saw Heidi’s video I knew it was time to share my paleo power bars recipe. Heidi is my favorite food blogger and author of the delightful book, Super Natural Cooking. In Heidi’s video, her voice is so soothing and the content so tranquil that it might put you into a trance. It has gorgeous shots of California’s Big Sur interspersed with her recipe.
Power Bars
Ingredients
- 2 cups almonds
- ½ cup golden flaxmeal
- ½ cup unsweetened shredded coconut
- ½ cup creamy roasted almond butter
- ½ teaspoon celtic sea salt
- ½ cup coconut oil, melted
- 4 drops stevia
- 1 tablespoon honey
- 1 tablespoon vanilla extract
- 1 cup chocolate chips (optional)
Instructions
- Place almonds, flax meal, shredded coconut, almond butter, and salt in a food processor
- Pulse briefly, about 10 seconds
- Add coconut oil, stevia, honey, and vanilla to dry ingredients
- Pulse until mixture forms a coarse paste
- Press mixture into an 8 x 8 inch baking dish
- Chill in refrigerator 1 hour, until firm
- In a saucepan, melt chocolate over very low heat, stirring continuously
- Spread melted chocolate over bars
- Refrigerate 30 minutes, until chocolate solidifies
- Serve
- Store in refrigerator for up to 1 week
My no-bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars. I’ve made quite a few changes to her recipe, simplifying it a bit and lowering the amount of sweetener.
The chocolate topping on these paleo power bars makes them seem a bit decadent. Though dark chocolate, rich in antioxidants, has now entered the echelon of power foods so I’ll keep it on mine.
By the way, the photo above is actually of Macadamia Power Bars. To make that recipe simply substitute raw macadamia nuts for the almonds and raw macadamia nut butter
Sharon says
Hi,
I have been looking for a high protein, low GI, gluten free bar. The almond power bar looks delicious, so I’ll try this. I am wondering how many grams of protein are in one bar. Can you tell me how to find this information?
Thanks,
Sharon
Heidi says
We have tried nearly 10 different recipes for bars and this is by far the best. Most contain too much sugar. We made this last night, and the bars are spectacular! Thank you…
Onelasttime says
Thank you for the response!
I didn’t make substitutions however it is only my second time working with coconut oil and almond butter and both recipes were a little soft. I wonder if my almond oil is a bit oilier than normal? I can’t remember the brand off hand.
They still taste great so i will try again. And I am hoping to make your granola soon too!
Thanks for the wonderful ideas!
Onelasttime says
Hello Elana! What a great site. I am happy to have stumbled upon it today. I just made these bars and I find them very soft after a few minutes out of the fridge. Do you just eat them this way or would you should I try cutting back on the moist ingredients? I would love to be able to take them to work with me.
Either way the mix tasted GREAT before it was even in the pan! Thanks for the inspiration!
elana says
Heather,
Glad you found us here and thanks for your comment.
I store them in the fridge for up to 5 days.
Elana
Heather says
Hi Elana! These look great; ended up here when I tracked down Heidi’s recipe again – I’m planning to make yours instead. I know you mention they get consumed quickly, but any idea how long they keep? Storage in fridge/on counter?
Thanks in advance!
Morrie says
I think the recipe is fantastic but what is the actual nutritional breakdown specifically the protein- almonds are a good source but not that high in comparison to soy or milk products unfortunately. I noticed the calories have been calculated but do you have the breakdown on fiber and protein?
elana says
linda,
Thanks for stopping by and for your comment. In fact, there is a decade and a half of research showing that the monounsaturated fats in nuts are full of anti-oxidants, heart healthy, lower bad cholesterol, raise good cholesterol, satiate appetite and prevent obesity.
Of course, there are plenty of ways to make gluten-free food without using a lot of nuts, however those types of recipes typically use high starch, high sugar ingredients which spike blood sugar and lack the nutrient dense compounds that nuts offer.
Hope this helps to answer your questions.
Best,
Elana
linda says
I noticed that you do use a lot of almond butter and nuts.
these have saturated fats.
how do you explain the fat contents as nutritious.
I know that raw nuts have more live enzymes and are healthier.
I know they are gluten free… is there any other way to make
gluten free food without using a lot of nuts?
thanks
Abigail says
Gene – almost exactly two tablespoons is a serving :) I make mine in tablespoon drops and I get between 40-45…
Abigail