Last updated on March 28th, 2018
It has been time for me to make some snacks for a while now. I feel like I have no problem eating leftovers all day and all night long, but I know this isn’t the case for most people. That’s why I had to bring in these Tropical Energy Boosting Bars. I know it’s still Winter, but it has been in the upper 70’s and 80’s here in Southern California this week. I have been feeling like making something tropical and full of citrus flavors. I recently have figured out that I am highly intolerant to almonds, so of course I ran to the market and stocked up on a variety of nuts I don’t normally use, including the macadamia nuts, walnuts, and flax seed meal I used in this recipe.These bars don’t need to be baked in the oven, and they are simply sweetened by using dates in the mixture. If mangoes are available at your grocery store, I would add those as well. I couldn’t find any, so I had to nearly settle for using pineapple only. I also decided it would be fun to sneak in some collagen protein into these bars as well. It never hurts to add a little bit of protein and collagen for improved joint-health and an overall well-being and fitness booster!
I’d recommend throwing these bars in the freezer. They will store very well in there for up to two weeks. If you are running out the door, I’d recommend eating these up quickly. Not that I think that will be an issue, but they tend to slowly melt after 10 minutes or so. If you are feeling rather risky and want to turn this party into a complete rager, you can make these into dessert sandwiches. Why don’t you sandwich some ice cream between these bars? That sounds like a golden opportunity, and I know I’ll be doing that the first chance I get.
Tropical Energy Boosting Bars
Prep Time 10 minutes
- In a food processor, pulse the dates until they form into a thick paste.
- Then, pulse in the nuts, coconut flakes and flax seed meal.
- Transfer the mixture into a large mixing bowl.
- Add in the collagen, vanilla extract, lemon juice, sea salt, and coconut milk. Using both hands, knead the mixture very well until everything has been incorporated. I kept doing this for 2-3 minutes until I was sure it was mixed well.
- Line a 9 1/2" by 11" glass baking dish with parchment paper. If you don't have that size, you can do this in an 8x8 square pan or something similar.
- Transfer the mixture into the parchment lined pan. Press it into the pan and make sure the mixture is laying out evenly, so they set well.
- Place them in the refrigerator over night. Then, transfer them into the freezer for at least 1 hour before slicing them into "bars".
- Store these bars in the freezer for up to 2 weeks.