Energy Bars & Bites, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Homemade Vegan Twix Bars By Half Baked Harvest

Homemade Vegan Twix Bars. Sharing a healthier take on the classic Twix bar with my Homemade Vegan Twix Bars. Layered with dark chocolate, toasted coconut “shortbread”, maple syrup-based “caramel”, additional dark chocolate, and finished with flaky sea salt. 28 more words

Homemade Vegan Twix Bars. — Half Baked Harvest
Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Energy Bars & Bites, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate Covered Creamy Peanut Butter Cup Bars By Half Baked Harvest

The healthy weekend chocolate bar, Chocolate Covered Creamy Peanut Butter Cup Bars. A sweet “cookie dough” base, layered with creamy peanut butter, and covered entirely in dark chocolate. 44 more words

via Chocolate Covered Creamy Peanut Butter Cup Bars. — Half Baked Harvest

Energy Bars & Bites, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Vegan Gooey Chocolate Coconut Caramel Bars By Half Baked Harvest

Truly nothing better on a Friday than these no bake Vegan Gooey Chocolate Coconut Caramel Bars. Layered in order with chocolate, nutty coconut, sweet creamy “caramel”, and topped with another layer of chocolate. Four layers of pure vegan dessert heaven. Super decadent…yes, but yet still on the healthy…ish side, and 100% vegan – so delicious.…

via Vegan Gooey Chocolate Coconut Caramel Bars. — Half Baked Harvest

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Strawberry Rhubarb Buckwheat Bars By Ms Skinny


For the Crust:

2 1/4 cups whole wheat flour

3/4 cup buckwheat flour

1/2 cup coconut sugar

1 teaspoon Kosher salt

1 teaspoon baking powder

1 cup cold unsalted butter, cut into cubes

1 egg

2 tablespoons honey

3 tablespoons molasses

For the Filling:

2 cups strawberries, tops removed

2 cups rhubarb, chopped

1 (12 ounce) jar no-sugar added strawberry preserves

1 tablespoon cornstarch

2 teaspoons lemon juice

Get full recipe 👇🏻

Strawberry Rhubarb Buckwheat Bars

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Orange Maca Fudge By Joyful Eating

200g pecans or walnuts
200g almonds
150g pitted medjool dates
50g cacao or carob powder
50g tahini
2 tbs orange juice, freshly squeezed
1 tbs orange rind, finely grated or chopped
1 tbs maca powder

1. Place all ingredients in a high-speed blender or food processor and process until forms a soft dough like consistency.
2. Place the mixture into a lined 8-inch shallow square tin and press down firmly.
3. Chill for 3-4 hours until hard.
4. Cut into squares to serve.

Note This dish can be kept in the fridge for up to 1 week or in freezer for one month. It can be served frozen as it will defrost quickly.

Source 👇🏻

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Pistachio-Lemon Bars by Molly O’Neill, NYT Cooking

Time: 45 minutes
Yield: 16 servings

Get full recipe👇🏻


1 cup all-purpose flour
¼ cup confectioners’ sugar
¼ teaspoon kosher salt
½ cup cold, unsalted butter, cut into small pieces
¼ cup shelled unsalted pistachios, roughly chopped
2 eggs
1 cup sugar
½ teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
4 tablespoons fresh lemon juice
⅓ cup shelled unsalted pistachios
Confectioners’ sugar, for garnish

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Sarah B’s Breakfast (Cookie) Bars By Green Kitchen Stories


Fully Loaded Breakfast Bars (Recipe from My New Roots: Inspired Plant-Based Recipes for Every Season)
Makes 10 large bars (although we make our bars slightly smaller than Sarah and get 12 bars from one batch.)

1 tablespoon chia seeds
3 1⁄4 cups / 325 g gluten-free rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon fine sea salt
1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15-ounce / 250 g can)
1⁄4 cup / 60 ml coconut oil, melted
1⁄4 cup / 60 ml pure maple syrup or raw honey
Grated zest of 1 organic orange
1⁄4 cup / 60 ml unsweetened applesauce
1 teaspoon vanilla extract
1⁄3 cup / 60 g chopped unsulphured dried apricots
1⁄4 cup / 30 g raisins
1⁄4 cup / 35 g pumpkin seeds
2 cups / 60 g organic, non-GMO cornflakes (optional)

🍪🍪 Preheat the oven to 350°F / 180°C. Line a baking sheet with parchment paper and set it aside.
🍪🍪 Combine the chia seeds with 3 tablespoons water in a small bowl, and set aside for 15 minutes to gel.
🍪🍪 Pulse 1 1⁄4 cups / 125 g of the oats in a food processor until they resemble a very rough flour. Transfer the flour to a large mixing bowl and whisk in the remaining 2 cups / 200 g oats, baking powder, baking soda, cinnamon, and salt.
🍪🍪 Pulse the beans with the coconut oil in the food processor until the mixture is creamy. Add the maple syrup, orange zest, chia gel, applesauce, and vanilla extract, and pulse until smooth.
🍪🍪 Pour the bean puree over the oats mixture and stir until everything starts to come together. Add the apricots, raisins, pumpkin seeds, and cornflakes and stir to combine—you may need to use your hands at this point.
🍪🍪 Shape the dough into 10 equal balls, and then flatten each one into a patty shape. Transfer them to the prepared baking sheet. Bake for 15 to 18 minutes, until the bars are golden. Let cool completely before enjoying. The bars can be stored in an airtight container at room temperature for 1 week, or in the freezer for up to 1 month.


Sarah B’s Breakfast (Cookie) Bars


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1 Cup (150g) Moist Medjool Dates, pitted and chopped
1/4 Cup (40 g) Raisins
1 Cup (140g) Raw Cashew Nuts
1/4 Cup (30g) Almond Meal
1/2 Cup (50g) Cacao Powder
A Pinch Of Sea Salt
1/2 tsp to 3/4 tsp Orange Zest
3 to 4 Tbsp Orange Juice (without pulp)
1 tsp Vanilla Paste
Equipment: Food Processor
5 x 7 inches Baking dish, lined with cling/plastic wrap


Combine chopped dates, cashews, dates, and raisins in a food processor. Pulse and process all the ingredients together until the texture is fine. Then transfer the dates mixtures in a mixing bowl. Add in the almond meal, Cacao powder, sea salt, orange zest, vanilla paste, 3 to 4 Tablespoons of orange juice. Mix well with your hand until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with your palm or a small rubber spatula, and chill for about 3 to 4 hours before serving.


Dairy Free & Gluten Free Food & Recipes, Energy Bars & Bites, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Healthy Gluten Free Snickers Bars




1 cup pitted dates

1/4 cup water

1/4 tsp salt

1 tbsp agave nectar or maple syrup

Blend all of the ingredients together until smooth, double the recipe if necessary.


1/2 cup almonds

3/4 cup oats (gf if necessary)(same quantity of nuts if paleo, I recommend cashews)

1 tbsp melted coconut oil

2 tbsp agave nectar or maple syrup

(Optional) 1 tsp vanilla extract or powder


😋 Add the almonds and oats to a food processor and process on high until ground. Add the rest of the ingredients and process until dough forms. Form it into a square shape and freeze it for 30-40 minutes

😋 Take it out of the freezer, spread caramel on top and some chopped nuts. Freeze for at least 1 hour and then cut it into bars.

🍮•Raw chocolate coating:

😋 Mix together 2 tbsp melted coconut oil, 2 tbsp agave nectar and 2 tbsp cacao powder. Drizzle on top of bars.

😋 Store bars on the freezer and take them out 10-15 minutes before eating.

Enjoy 😊 Kids will love ❤️ it too.😊

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Oatmeal Energy Bites

Recipe adapted from

1 cup rolled oats

1/2 cup almond butter (or substitute peanut butter)

1/2 cup chocolate chips

1/3 cup raw honey

1/4 cup ground flaxseed


1 cup rolled oats

1/2 cup almond butter (or substitute peanut butter)

1/2 cup chocolate chips

1/3 cup raw honey

1/4 cup ground flaxseed

Easy & Healthy Oatmeal Energy Bites No Bake Recipe from

Directions: In a large bowl, mix all ingredients together. Roll out teaspoon sized balls and place on a baking sheet covered with parchment paper. Freeze until set about one hour. Enjoy and keep leftovers in a Ziploc bag in fridge or freezer. Makes about 20-24 energy bites.

Personalize this recipe with add-ins such as raisins, dried cranberries, pumpkin, and dried cherries. I’ve also used ground bran cereal like Fiber One instead of flaxseed. These bites make a great afternoon snack and are also handy to take along when traveling.

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No Bake Chocolate Coconut Cashew Fig Bars {Vegan, Paleo}


1 1/4 cup dried unsulphured figs or about 5-6 ounces (stems cut off)

2 cups raw cashews

1 cup unsweetened Coconut Flakes (plus extra for topping)

1 tsp vanilla

dash of sea salt (1/4 tsp)

1/3 cup dark chocolate or dark chocolate chips to melt (we use enjoy life vegan dark chocolate)

optional add-ins 1 tbsp protein powder, chia, nuts, cocoa powder.


Line a square baking pan with parchment paper. Set aside.

Next make sure your dried figs have all the stems cut off.

Place cashew, coconut, salt, vanilla, and figs in food processor.

Blend until all is mixed well but not pureed. See pictures above.

Pour mixture into baking dish and press down well. See notes if you are not getting it to stick well.

While the fig/cashew mix sets in pan, melt your dark chocolate.

Place 1/3 cup dark chocolate in a microwave safe bowl or on stove top. Heat until melted. About 60-90 seconds in microwave mixing half way.

You can also use author homemade magic chocolate shell recipe if you want a thicker chocolate coat.

Next pour the chocolate over the cashew coconut batter and spread it evenly in the dish to cover all.

Sprinkle extra coconut and dash of sea salt on top of chocolate (evenly).

Place in freezer for 20 minutes or fridge for a few hrs.

Once they are hardened, remove from fridge.

Slice into bars and wrap each one in foil for a quick grab and go bar. Or store in an air tight container.

Best kept in fridge for freshness.

Feel free to freezer for up to 8-10 weeks. These really do keep well!

Notes 📝 

If your batter is not sticking to the pan after mixing, remove from pan and place in bowl, mix in a tbs of honey or maple syrup if needed. If batter is too sticky, add in 1 tbsp of coconut flour.

8×8 pan or 9×13 work. Your bars will be thinner with 9×13.

Fig Notes depending on the type of dried fig you use, you made need to use more than 5oz to get it “sticky” in the batter.

These are make for great meal bars, cut in 6 LARGER Bars if desired. They will be around 300 calories each.

Energy Bars & Bites, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Apple Cookies Make The Perfect Snack!

Slice 1 large apple into thin rings ( if you like, you may cut it heart – shaped, or anything you like). Smear every apple slice with desired amount of peanut butter. Now feel free to show your creativity. You may top your apples literaly with anything you like. Use coconut shreds, choco chips, dried fruits, candies, set your imagination free. Your non flour cookies are ready. Cool it in a fridgе and enjoy.