Hidden Veggie Energy Bars (Copycat Larabar Recipe)

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.

Hidden Veggie Energy Bars

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!

Hidden Veggie Energy Bars
Recipe type: Snack
Prep time: 
Total time: 
Serves: 6 bars
 
Ingredients
  • 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
Instructions
  1. Combine dates, spinach, salt, and cinnamon in the bowl of a food processor
  2. Blend until thoroughly combined, scraping down the sides as needed.
  3. Add cashews and coconut flakes. Blend until all ingredients are well mixed, but chunks of cashew and coconut remain.
  4. 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.

Pecan Pie Oatmeal

Is an adoration for pecan pie genetic? I am pretty sure I get my obsession with the sweet treat from my mom, a pecan pie fanatic. My dad actually proposed to her by giving her a pecan pie box from the Little Pie Company in New York with a engagement ring inside. My mom was thrilled and accepted, with the caveat that he better have the pie for her too. He, of course, knew her well enough not to deny her pie, and they have been happily married ever since.

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One of my favorite holiday memories is sitting on the couch the day after Christmas watching the Harry Potter marathon and eating pecan pie in fuzzy socks and sweatpants.

Full out, decadent pecan pie is reserved for holidays in my family, but I love it so much I wanted an easier, healthier version I could eat every day of the year.

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This oatmeal has all the sweet, crunchy, buttery taste of pecan pie, but with far more wholesome ingredients. The combination of dates, oats, and pecans,  will keep you warm, cozy, and satisfied all winter long.

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Pecan Pie Oatmeal

Serves 2

Ingredients:

  • 4 dates
  • 1/4 cup chopped pecans
  • 1 cup rolled oats
  • 1 cup almond milk
  • 1 cup water
  • Maple syrup and salt to finish

Directions:

  1. Chop dates and add to saucepan with almond milk. Cook over medium heat for 2-3 minutes.
  2. Toast oats and pecans while milk simmers.
  3. Add toasted oats and water to saucepan. Turn heat to high and cook until oatmeal reaches desired consistency, whisking continually.
  4. Pour oatmeal into bowls, top with pecans, drizzle with maple syrup, and sprinkle with salt.