For these delicious flavourful no bake paleo energy bars the combinations are endless. For the nuts you can use a mixed variety or one single type. Personally, I prefer almonds and cashews. The nuts can be roasted or raw, step one in the directions will inform you how to properly roast your nuts. For the dired fruit, again you can use a combination as well. There are so many variations you can create with these No Bake Paleo Energy Bars, experiment and let your creative side take over.
1 cup nuts, of your choosing
1 cup dried fruit, of your choosing
1 cup (12-15 whole) pitted dried dates, preferably Medjool
- Roast the nuts: Nuts can be used raw or roasted; roasting will add a toasty, nutty flavour to the bars. Pre-heat your oven to 350°F, place nuts in single layer on a baking sheet and place in oven for 10 to 12 minutes, until fragrant and golden. Allow to cool before using.
- Combine the nuts, dried fruit, and dates in a food processor. Pulse a few times just to break them up. Separate the dates if they start to clump together.
- Process continuously for 30 seconds. The ingredients should have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
- Continue processing for another 1 to 2 minutes, until the ingredients clump together and gather into a ball.
- Lay a piece of plastic wrap or wax paper on your work surface and dump the dough on top. Press the dough with your hands until it forms a thick square, roughly 8″x8″ in size. Wrap and chill for at least an hour or overnight.
- Unwrap the chilled dough and transfer to a cutting board. Cut into squares of your desired size. Wrap each bar in plastic wrap or wax paper.
- Store the bars in the fridge for several weeks or in the freezer for up to 3 months. These can be eaten straight from the fridge or freezer, will be firm, but chewy. Room-temperature bars are perfectly fine to eat and can be kept in a lunch bag all day, but will be more soft and paste-like.