Chewy No-Bake Trail Mix Bars

Posted on by llbalanced
Chewy No-Bake Trail Mix Bars
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    [ID] => 7881
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    [post_date] => 2017-06-15 11:28:50
    [post_date_gmt] => 2017-06-15 17:28:50
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    [post_title] => Chewy No-Bake Trail Mix Bars
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    [post_modified] => 2017-07-08 17:50:13
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06.15

The craving was REAL.

I have no idea what sparked my desired for a homemade, chewy trail mix-style bar recently, but I was a woman on a mission.

Perhaps it's the gorgeous weather we're experiencing in Nashville, which calls adamantly for long hikes under dappled sun. Or perhaps it's the spirit of adventure I feel these days, as I launch my first cookbook (a.k.a my fist born child). Or, perhaps and more simply, it's because the combination of crunchy nuts and seeds, chewy oats and dried fruit and creamy dark chocolate is just irresistible?

And oh, is it!!! These bars are as delicious as they are packed with nutrition! The combination of flavors and textures makes these bars incredibly satisfying when the "hanger" monster strikes. While these bars are a healthy snack, they still have a fair amount of natural sugar, so I suggest enjoying them pre, post or mid-exercise. The healthy fats will keep you sustained, but the complex carbohydrates will give you a sustained boost of energy. Note that you can substitute more almond butter for the maple syrup if you like, although I personally like them with.

As much as I LOVE some packaged bars on there (Le Bars, RX Bars and Say Yes to Real Food are my faves), they can get expensive really quickly. Making your own bars saves money, and you are the architect of everything that goes into it! I must say, though, the chocolate is non-negotiable in my book :).

Happy trails and trail bars to you!!!

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TOTAL TIME :20minutes1hour
16-18servings
INGREDIENTS
  • 2 cups rolled oats
  • 3/4 cup raw walnuts
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup flax meal
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 2/3 cup dried cranberries (sub dried fruit of choice)
  • 1/2 cup dark chocolate chips or chopped chocolate
  • 1 packed cup medjool dates, pitted (approx 8 large dates)
  • 1/2 cup runny almond or peanut butter (try to use a newly opened jar)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
DIRECTIONS
  1. Line 13 x 9 x 2 baking dish with nonstick parchment paper. Place rolled oats and walnuts in a food processor and pulse until it forms a coarse crumble. You don't want to make a flour consistency, just break up the oats and walnuts into in little pieces.
  2. Add oat/walnut mixture to a large mixing bowl, along with sunflower seeds, pumpkin seeds, flax meal, cinnamon, sea salt, cranberries and chocolate. Whisk to combine.
  3. Add dates to your food processor (no need to clean) and pulse until they form a chunk paste. Add almond butter, maple syrup and vanilla and pulse until it forms a smooth, sticky paste.
  4. Add date mixture to the bowl of dry ingredients—I find it helpful to dampen a spatula to help get it all out of the food processor. Now lightly dampen your hands and use to mix dry and wet ingredients together. It will seem like there’s too much dry, but keep working it—use a little elbow grease!
  5. One dough is ready, turn it onto your parchment-lined baking dish. Wash and dampen fingers again, then use damp fingers or a dampened spatula to spread/press into an even layer. Place in the freezer for 1 hour before slicing. Make sure you use a sharp knife. Keep bars tightly sealed in the refrigerator; will keep for 1 week. You can also freeze them for up to two months.
  6. ***If you are going to travel with these, I suggest 1) rolling them into balls instead of bars and 2) If you're going to make them bars, place thin pieces of parchment paper between each
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