Many people need to snack to maintain their blood sugar. When your blood sugar drops too low it puts stress on your body causing it to go into a fight or flight state. This is not good for you, especially your adrenal glands. Instead of reaching for those acid producing stimulants like coffee and sugar which will only give you a temporary lift and then leave you crashing down, plan ahead and bring homemade energy bars like the one here. These energy bars are full of protein, fat and fiber. A snack like this will support your blood sugar and carry you to the next meal. It is vegan, dairy free, gluten free and paleo.
The healthy fats from the nuts and coconut butter will supply you with sustained energy and boost your metabolism. Coconut butter (or oil) contains Medium Chain Fatty Acids which quickly burn as fuel and do not get stored as body fat. Coconut also contains lauric acid which is a substance found only in breast milk and coconut. It is a potent anti-oxidant.
Almonds are the only nut and one of the few proteins that are alkaline forming.
Brazil nuts contain selenium which supports your thyroid. One of the major nutritional benefits of selenium is increasing the HDL cholesterol for a healthy heart.
Maca is a Peruvian root superfood that has been treasured for its energy boosting properties for thousands of years. It is an adaptogen, meaning it adapts to our body. The reason I like maca is it helps support the adrenal glands by increasing energy, vitality and libido. You can read my newsletter article about it here.
If you don’t have the maca you can still make these energy bars. The maca just adds additional support for your body.
I like to make up a batch of these and keep them in the freeze to have on hand for a quick snack. They defrost in minutes and travel quite well (but only if you use the coconut butter)
Gluten Free, Dairy Free, Vegan, Paleo, Raw PRINT RECIPE
Almond Maca Energy Bars
1-1/2 cups almonds (soaked 2-4 hours)
½ cup brazil nuts ( soaked 2-4 hours)
1/4 cup ground flax seeds
1/4 cup shredded coconut
1/2 cup tahini (but you could also use almond butter or sunflower butter)
a couple pinches of Celtic sea salt
1/2 cup coconut butter (you can use coconut oil but they will be softer at room temperature)
1/4 cup dates
1 Tb maca
1 Tb vanilla extract
4-6 drops stevia extract (put some drops in, mix and taste)
- Drain nuts and dry on a kitchen towel.
- Pulse nuts, ground flaxseeds, coconut, nut butter and salt in a food processor until coarsely ground
- Gently melt the coconut butter in a bowl placed in heated water.
- Add the coconut butter along with the rest of the ingredients to the food processor. Pulse to create a coarse pasty mixture.
- Taste to adjust flavor.
- Press mixture in an 8×8 glass baking dish.
- Chill in the refrigerator for 1 hour.
- Cut into 16 squares.
Enjoy 1 or 2 as an afternoon pick me up or night cap to keep your blood sugar stable through the night. Store in refrigerator or freezer.
A few more things…
- You can add ½ cup cacao nibs but not if you are planning to eat them at night as the cacao has a little caffeine.
- Instead of the brazil nuts you can use walnuts. I like the brazil nuts for the selenium.
- If you want them to be chocolate flavored add ¼ cup of raw cacao powder.
- Switch the dates to either dried cherries or goji berries, this will make the bars less sweet.