They are sweet and chewy, high in energy, high in fiber, a good source of protein, delicious tasting, and it literally takes less than 30 minutes (plus 30 mins freezing time) to make this healthy, gluten free, refined sugar free, dairy free, vegan snack. Enjoy in moderation of course … these are kind of “energy bars” so they do packed with calories and natural sugars!
So I know this may seem like a random combination, but out of all of the energy bars, balls and bites I’ve made, these Yum Yum Bars might be my absolute favorite. The only ingredients they contain are coconut, almonds, dates, spinach and some of my favorite superfoods. They are perfect for snacking, refueling after a workout or a healthier dessert option. Making these bars does require a high speed blender and a food processor and you will have to work with the mixture a bit to get the shape, but it’s totally worth it!
- FOR “MARZIPAN”
- 2 tbsp + 1 tsp coconut nectar, feel free to substitute your preferred liquid sweetener
- hanful of spinach
- ⅛ tsp turmeric powder, optional
- ¼ tsp spirulina powder, optional
- 1 cup ground almond
- ½ cup shredded coconut
- 1 tbsp coconut oil
- FOR FILLING
- ¾ cup soft dates
- ¼ cup hulled hemp seeds
- ¼ cup shredded coconut
- 1 tsp coconut oil
- ½ tsp maca powder, optional
- To get started, just literally place everything (coconut nectar, spinach, turmeric, spirulina) into a high speed blender and blend until smooth.
- Place almonds, shredded coconut and coconut oil in a food processor and process to combine. Add the coconut nectar - spinach mixture and process until you get a very firm dough with "marzipan" texture. When the marzipan is done move it to a parchment paper and fold another parchment paper on top, roll the dough flat with a rolling pin (roll as thinly as you can into a rough oblong) and let it rest on the parchment paper while you make the filling.
- To make the filling place all ingredients into a food processor fitted with the S blade and process until you have a dough with the same texture as raw bliss balls. Remove dough from processor and roll it into a slightly flat, long log.
- Peel off the top parchment paper, place the filling log on the marzipan (in the middle or to the one side of the marzipan) oblong and use the parchment paper to help you roll/wrap the marzipan around it. Keep the paper fairly tight as you roll to avoid air bubbles and the marzipan will fit neatly. Turn the log over so that the join is underneath. Trim off the excess marzipan (both ends), then brush the corner join lightly with water, press it to seal. Smooth the marzipan over with your hands so their warmth will give it a smooth finish.
- Put in the freezer for 30 mins to harden a little and then cut up into bars. Enjoy!
