Jeremy and I keep a pretty active lifestyle with all of the training we do for running races and triathlons. Several times week we would be rushing out the door for a workout or starting right after work. We found pre-workout fueling to be key and energy bars seemed to be the best way to do it. They were small, in individual packaging and packed with calories. For years I was on the search for the perfect energy bar without much success. Some had ingredients that I couldn’t even pronounce (yes, that includes so-called “healthy” or “natural” bars), which doesn’t fit into my quest to eat whole foods. Others had a strange texture or taste. A few were good, but cost anywhere from $1.50-$2.50 a piece on average. Because of this I was always on the lookout for a recipe to make my own. Then randomly one day while I was pregnant, I found a recipe in one of the active.com new letters I receive. I’ve change up the recipe to fit our preferences and I have created flavors. We have decided to call them “Cora Bars” in honor of our daughter. These bars are packed with good fats for sustaining your energy, protein, vitamins, and minerals from the nuts.
Here is the recipe for our Blueberry-Cashew Cora Bar:
- 2 cups of rolled oats
- 1 cup of unsweetened coconut
- 1 cup of dried blueberries
- 1 cup of cashews
- 1/2 cup of sesame seeds
- 1/2 cup of flax seeds
- 1 1/2 cup of tahini (This can be replace with natural peanut butter or almond butter)
- 1 cup of honey
Combine 2 cups rolled oats, one cup unsweetened coconut, 1 cup dried blueberries, 1 cup cashews, ½ cup sesame seeds, and ½ cup flax seed in a food processor. Chop all dry ingredients in the food processor until all ingredients become generally the same size and consistency.
- Mix 1 ½ cups tahini (or natural peanut butter) with 1 cup honey and 1 teaspoon vanilla. Stir with hand-held mixer. Tahini and Honey are both very sticky, so hand mixing is pretty messy.
Combine wet and dry ingredients. I use my hands and mash everything together until all ingredients are moist.
- On a greased baking sheet, spread mixture into a one-inch-high rectangle. I purchased the “Perfect Brownie Pan” just for making these bars. Bake at 350° F for 15 minutes or at 170 for 1 hour.