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Chewy Chocolate Chip Energy Bars

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Keys? Wallet? Phone? SNACKS? There are some things we just can’t bear to leave the house without, and a snack is one of them. Sure, it’s a little reminiscent of packing a sack lunch à la the grade school days—but you never know when your sweet tooth will strike or that afternoon slump might hit. In those instances, a stashed snack becomes a serious lifesaver.

As a certified organic chef, one of my favorite easy-to-eat and even easier to make snacks are these Chewy Chocolate Chip Energy Bars. Adapted from a recipe from plant-based food blog Oh She Glows, these bars check off all the boxes in terms of what we’re looking for in a snack: healthy, a little sweet and full of substance. I like making a big batch at the beginning of the week (the recipe below is for 10 servings) and wrapping individually, so they’re easy to grab just before heading out the door. Here’s how I make them.

1 1/2 cups raw cashews
1 cup pitted Medjool dates
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup mini chocolate chips
Coconut flakes to top (optional)
Water, if needed
Using a food processor, chop cashews into a coarse mixture. Add Medjool dates and vanilla extract, and process until mixture becomes sticky and all ingredients are evenly incorporated. If you find your mix is too dry, add water (about a teaspoon at a time) and process again. Once your mixture has a sticky consistency, add sea salt to taste, and the chocolate chips. Process once more, just long enough to mix the chocolate chips in.


Remove the mixture from the food processor and smooth onto a square baking pan lined with parchment paper. Pack the mixture down firmly and evenly, top with coconut flakes if desired, then chill in the refrigerator for 1-2 hours before slicing and wrapping individually for the easiest on-the-go snack, ever!

*Share with friends, family and coworkers by rolling into bite-sized balls (only if you’re up for it though—we totally understand wanting to keep these all to yourself).

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