Banana Coconut Energy Bars
If you’re on the hunt for a wholesome snack that packs an energy punch, look no further than these Banana Coconut Energy Bars. They are not only delicious but also loaded with nutrients that keep you fueled throughout the day. The combination of bananas and coconut creates a naturally sweet and satisfying treat, while the nuts and seeds provide a delightful crunch. Perfect for a quick breakfast, a post-workout snack, or an afternoon pick-me-up, these energy bars are sure to become a staple in your kitchen!
Why This Recipe Works
These Banana Coconut Energy Bars are incredibly versatile, easy to make, and use simple, wholesome ingredients. The use of ripe bananas adds natural sweetness and moisture without the need for excessive added sugars. Coconut oil contributes healthy fats that help keep you full, while the shredded coconut brings a lovely texture and flavor. Plus, with the addition of nuts and dark chocolate, you get a perfect balance of protein, fiber, and antioxidants. Each bite is a delicious reminder that healthy snacking doesn’t have to be boring!
What You’ll Need
- 2 cups raw almonds
- 1/3 cup coconut oil, melted but not hot
- 2 tablespoons honey
- 2 tablespoons dried fruit, chopped (apricots, dates, cranberries, etc.)
- 1 cup unsweetened shredded coconut
- 1/2 cup coconut cream
- 1/2 cup ripe banana, mashed
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 1 tablespoon peanut butter
- 1 tablespoon water
- 8 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
- 1/4 cup toasted shredded coconut
- 2 tablespoons chopped almonds
Equipment Breakdown
- Food Processor: Essential for blending the almonds and creating a smooth mixture.
- Mixing Bowl: For combining all the ingredients together.
- Baking Dish: A 9×9 inch dish works perfectly for setting the bars.
- Spatula: To help spread the mixture evenly in the baking dish.
- Double Boiler: For melting the dark chocolate gently.
Banana Coconut Energy Bars: How It’s Done
Step 1: Prepare the Base
Start by placing the raw almonds in your food processor. Pulse until they form a coarse meal, but be careful not to over-process and turn them into almond butter. This will create the perfect nutty base for your bars.
Step 2: Combine Ingredients
In a mixing bowl, combine the almond meal with melted coconut oil, honey, chopped dried fruit, unsweetened shredded coconut, coconut cream, and mashed ripe banana. Stir well until everything is evenly mixed and forms a sticky dough.
Step 3: Press into Dish
Line your baking dish with parchment paper for easy removal. Pour the mixture into the dish and press it down firmly with a spatula to create an even layer. Make sure it’s packed tightly to ensure the bars hold together.
Step 4: Refrigerate
Place the baking dish in the refrigerator for about 1-2 hours or until the mixture is firm enough to cut into bars.
Step 5: Prepare the Chocolate Coating
While the bars are chilling, melt the chopped dark chocolate with 1 tablespoon of coconut oil using a double boiler. Stir until smooth and glossy.
Step 6: Coat the Bars
Once the bars are firm, remove them from the refrigerator and cut them into your desired size. Dip each bar into the melted chocolate, ensuring all sides are coated, and place them back on the parchment paper.
Step 7: Final Touches
While the chocolate is still wet, sprinkle the toasted shredded coconut and chopped almonds on top for added texture and flavor.
Step 8: Chill Again
Return the bars to the refrigerator for another 30 minutes to set the chocolate coating.
Flavor-Forward Alternatives
- Add spices: For a warm flavor, consider adding a dash of cinnamon or nutmeg.
- Use different nuts: Swap almonds for walnuts or pecans for a new flavor twist.
- Experiment with nut butters: Try almond butter or cashew butter for a different taste.
- Incorporate seeds: Add chia seeds or flaxseeds for an extra nutritional boost.
Problems & Prevention
- Bars too crumbly? Ensure you pack the mixture tightly into the baking dish.
- Chocolate not setting? Make sure to refrigerate them long enough after coating.
- Too sweet? Reduce the amount of honey or choose a less sweet dried fruit.
- Flavor not intense enough? Add a pinch of salt to enhance the overall taste.
Save for Later: Storage Tips
These Banana Coconut Energy Bars can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, wrap them individually in parchment paper and keep them in the freezer for up to three months. Just grab one when you need a quick energy boost!
Quick Q&A
Can I use different types of nuts?
Absolutely! Feel free to substitute almonds with your favorite nuts like walnuts or cashews for a different flavor profile.
What if I don’t have coconut cream?
You can substitute coconut cream with additional mashed banana or even yogurt for a different texture, though it may slightly alter the taste.
Can I make these bars vegan?
Yes! Simply replace honey with maple syrup or agave nectar, and ensure the chocolate is dairy-free.
How can I make them more protein-packed?
Add a scoop of your favorite protein powder to the mixture before pressing it into the baking dish for a protein boost.
That’s a Wrap
These Banana Coconut Energy Bars are not only a delicious way to satisfy your sweet tooth but also a nutritious snack that provides sustained energy throughout the day. With easy-to-find ingredients and simple steps, whipping up a batch is a breeze. Enjoy them as a quick breakfast, a pre-workout snack, or a tasty treat anytime you need a pick-me-up. Dive into the world of healthy snacking with these delightful bars, and you’ll find yourself reaching for them time and again!
Banana Coconut Energy Bars
Ingredients
Equipment
Method
- Start by placing the raw almonds in your food processor. Pulse until they form a coarse meal, being careful not to over-process.
- In a mixing bowl, combine the almond meal with melted coconut oil, honey, chopped dried fruit, unsweetened shredded coconut, coconut cream, and mashed ripe banana. Stir well until evenly mixed.
- Line your baking dish with parchment paper. Pour the mixture into the dish and press it down firmly with a spatula.
- Place the baking dish in the refrigerator for about 1-2 hours or until firm.
- While the bars are chilling, melt the chopped dark chocolate with 1 tablespoon of coconut oil using a double boiler until smooth.
- Once firm, cut the bars into your desired size and dip into the melted chocolate, ensuring all sides are coated.
- While the chocolate is still wet, sprinkle the toasted shredded coconut and chopped almonds on top.
- Return the bars to the refrigerator for another 30 minutes to set the chocolate coating.
Notes
- Store in an airtight container in the refrigerator for up to two weeks.
- Wrap individually in parchment paper for freezer storage up to three months.
- For a vegan option, replace honey with maple syrup.
