Recipes » Desserts » Decadent Chocolate Cranberry Energy Bars
T. Colin Campbell Center for Nutrition Studies

Decadent Chocolate Cranberry Energy Bars

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
These tasty granola bars are chewy with a bit of a crunch, chocolatey, complex tasting, and not cloyingly sweet. With nutritious ingredients that replenish your energy without weighing you down with fat, they are terrific after a sports meet, a workout, or a run—and they also travel well, so take them with you to fuel your bike ride or hike.
Prep: 20 mins Cook: 50 mins
Gluten Free Nut Free Soy Free

This recipe is from Cathy’s cookbook Love the Foods That Love You Back.

Ingredients

Ingredients

  • ½ cup old-fashioned rolled oats
  • ¾ cup raw buckwheat groats
  • 2 ripe medium-sized bananas, mashed
  • 2 tsp vanilla extract
  • ½ cup golden flaxseed meal
  • ½ cup freshly ground chia seeds
  • ½ cup cacao powder
  • ½ cup finely chopped pitted Medjool dates, or to taste
  • 1 cup finely chopped fresh organic cranberries
  • Pinch ground chipotle powder
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Preheat oven to 325 degrees F.
  • 2. In a large bowl, combine all the ingredients and mix well. Transfer the mixture onto a parchment-lined baking sheet. Using straight-edge rulers or icing spatulas, shape the mixture into a roughly 8 x 8-inch square that is 1 inch thick.
  • 3. Bake for 15 minutes. Remove the baking sheet from the oven, and gently cut the square in half. Then use a sharp or serrated knife to slice each half into 1-inch strips. Carefully separate the strips, leaving about an inch between each one to facilitate airflow and even baking.
  • 4. Return the bars to the oven for approximately 35 minutes or until fragrant, firm, and golden. Transfer the bars to a cooling rack and let cool.

Cooking Tips

Cooking Tips

  • 1. Chocolate Cranberry Energy Bars will keep in the refrigerator for about 2 weeks (if you don’t eat them before then!). They also freeze beautifully, lasting up to 3 months.

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