I’ve been wanting to make these Hidden Veggie Energy Bars for weeks, and I’m so glad I finally got around to it because they are everything I hoped they would be.
A few weeks ago, I spent a good 5 minutes standing at the aisle at Whole Foods, getting in everyone’s way, studying the array of Larabar flavors. Even though I almost always decide on Peanut Butter Chocolate Chip, I still have to consider all my options carefully, ya know? Especially when I make it all the way to Whole Foods, because they just have SO MANY. This time, the decision was even more complicated because I noticed a new line of Fruits & Greens Larabars. Kale in my granola bar?? Obviously I was intrigued.
But honestly, I wasn’t feeling adventurous enough to drop the extra 50¢ on an unfamiliar bar when I could just go with my old standby, PB & chocolate. So I opened the “notes” section of my phone, typed in “spinach Larabar,” checked out of Whole Foods, and promptly forgot about the whole vegetables-in-my-snack idea.
Recently, however, I found myself with big box of dates in my pantry and knew it was time to experiment.
It was a bit of a mad scientist moment- I just grabbed whatever ingredients sounded good and tossed them into the food processor, but as soon as I tasted a bar I knew the recipe was a winner.
These bars are salty, sweet, crunchy, chewy, and totally adaptable. This combination is pretty great, but feel free to play around and experiment with whatever ingredients sound good to you.
This post isn’t sponsored by Bare Snacks, but I recently received a complimentary sample of their product and I used their (amazing) coconut chips in this recipe. You could probably use any toasted coconut flakes, but Bare Snacks coconut chips are definitely my favorite.
If you make these Hidden Veggie Energy Bars (do it!!) be sure to leave a comment here or share with me on Instagram!
- 6 pitted dates
- ¾ c. baby spinach
- ½ c. unsalted cashews
- 1 tbsp coconut flour
- ¼ c. toasted coconut flakes (I used Bare Snacks coconut chips)
- ⅛ tsp salt
- ¼ tsp cinnamon
- Combine dates, spinach, salt, and cinnamon in the bowl of a food processor
- Blend until thoroughly combined, scraping down the sides as needed.
- Add cashews and coconut flakes. Blend until all ingredients are well mixed, but chunks of cashew and coconut remain.
- Remove from food processor and press gently into a small pan lined with parchment paper. I use a square tupperware container and make bars about ¼ of an inch thick, but use whatever you prefer.
For more snack bar recipes, check out my Honey Walnut Granola Bars.
And for more recipes with Bare Snacks, try my TrailMix Remix recipe.