Matt and I spent the weekend before last at Kanrocksas, the KC area’s new (and very poorly-named, if you ask me) answer to Lollapalooza. We rocked out to the likes of Muse, A Perfect Circle, and Primus while sweating our asses off in the near 100-degree heat. We were also surrounded by fair food, from corn dogs and greasy pizza to funnel cakes and fried cheesecake bites. Luckily for us, I’d brought provisions, in the form of these raw “energy cookies.” I threw them together at the last minute with what I had on hand, but they were so tasty, I decided to briefly break from travel posting to share them with you.
Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Oil-Free, Sugar-Free, Low-Fat, RawPer bar: 112 calories, 4.5g fat (.5g sat), 16.7g carbs, 2g fiber, 3.3g protein
- 1 cup pitted dates
- 1/2 cup dried apricots
- 1/2 cup raw cashews
- 1/4 cup raw sunflower seeds
- 2 tablespoons nondairy protein powder (optional)
- 1/8 teaspoon ground cinnamon
- Pinch of sea salt
- Combine all ingredients in a food processor and pulse until the nuts are finely ground and the dates are well-incorporated.
- Press the mixture into a wax-paper-lined 8- or 9-inch square pan and freeze for at least one hour.
- When frozen, cut into 12 squares. Store in the refrigerator or freezer.
I was surprised at how much I liked these. Apricots aren’t even one of my favorite dried fruits, yet the synergy between the dates, cashews, sunflower seeds, and apricots created something magical.
I call these “cookies” because I don’t feel they’re sturdy enough to be a “bar,” but that’s another thing I like about them! They’re tender and chewy, even straight out of the freezer, with the perfect amount of sunny, fruity sweetness. Let me know if you try them, and how you like them!