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These homemade raw cranberry energy bars are my answer to needing a snack that is both nourishing and satisfyingly sweet without reaching for a store-bought bar full of mystery ingredients. With natural sweetness from fruits and a simple nutty crunch, these bars come together quickly and always disappear from my fridge faster than I expect.
I first whipped up this recipe when I had a house full of hungry kids and only a couple of pantry staples. Now I keep a stash ready for every road trip and school week.
Ingredients
- Medjool dates: These are the base and natural sweetener. Pick ones that are soft and plump for easiest blending.
- Dried cranberries: Add tang and boost antioxidants. Choose unsweetened if possible for a cleaner flavor.
- Macadamia nuts: Lend a rich buttery texture. Look for whole nuts with no cracks or shriveling.
- Blanched almonds: Provide extra crunch and nuttiness. Select those with ivory color and no dark spots.
- Freeze dried raspberry powder: This deepens the berry flavor and color. Optional but gorgeous.
Step-by-Step Instructions
- Line the Pan:
- Prepare a square baking tin by placing two sheets of parchment so they cross each other and hang over the sides. This will make lifting out the bars easy later.
- Blend the Ingredients:
- Add all the ingredients to a food processor. Run it for three to five minutes. Stop to scrape the bowl if needed. The mix should look sticky and hold together.
- Press into Tin:
- Scoop the sticky mixture into your prepared tin. Use a spatula or the back of a spoon to press and flatten the surface evenly. Get into the corners for neat bars.
- Chill to Set:
- Refrigerate the pan for at least two hours to let the bars firm up. The longer they chill the easier they slice.
- Cut and Store:
- Once firm, grab the ends of the parchment to lift the slab from the pan. Use a sharp knife to cut into bars. Store these in a sealed container in the fridge for up to a week.
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Macadamia nuts are my favorite part because of their decadent buttery crunch. I still remember my daughter sneaking bites before they finished chilling and her smile with every crumb.
Storage Tips
Keep the bars in an airtight container in your refrigerator. They stay fresh for about a week. For longer storage, freeze the cut bars in a single layer then transfer to a bag. They defrost quickly and taste just as fresh.
Ingredient Substitutions
If you do not have macadamia nuts, cashews or walnuts work great. Swap almonds for pecans or hazelnuts if you prefer. For the dates, make sure you use soft ones or soak them briefly in hot water. Raspberry powder is optional but you can stir in a few freeze dried raspberries instead.
Serving Suggestions
These bars hold up well packed in lunchboxes. Take them on hikes as a quick energy boost or crumble them over yogurt for breakfast. Sometimes I even use half the batch as energy ball shapes for fun sized snacking.
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I learned to keep a backup batch in the freezer because these never last through the week in my house. My family eats them straight from the fridge and each bite tastes like a celebration of summer fruit.
Frequently Asked Questions
- → Can I substitute different nuts in these energy bars?
Yes, you can substitute the macadamia nuts and almonds with other varieties like walnuts, cashews, or pecans. Just maintain the same total quantity of nuts to preserve the texture.
- → How long do these energy bars stay fresh?
When stored properly in an airtight container in the refrigerator, these bars will stay fresh for about a week.
- → Can I freeze these energy bars?
Yes, these bars freeze well. Wrap them individually and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before eating.
- → What can I use instead of raspberry powder?
You can omit the raspberry powder entirely or substitute with other freeze-dried fruit powders like strawberry or blueberry. A teaspoon of cinnamon or cocoa powder would also work well.
- → Are these energy bars vegan?
Yes, these energy bars are naturally vegan as they contain only plant-based ingredients: fruits and nuts.
- → Do I need a food processor to make these?
A food processor is highly recommended as it effectively breaks down the dates and nuts. A high-powered blender could work as an alternative, though you may need to process in smaller batches.