Raw Energy Bars
1 cup nuts such as walnuts, pecans or almonds or a mixture of
1/2 cup sunflower seeds or pumpkin seeds
1/3 cup chia seeds
1/3 cup coconut flakes
1 heaping packed cup pitted dates
1/2 cup dried cranberries, raisins or dried cherries
1/3 cup sweet cacao nibs (optional)
2-3 Tablespoons filtered water, as needed
A pinch of Himalayan Salt
Makes 8 bars or 12 balls
Place the nuts, chia seeds, coconut flakes and sunflower or pumpkin seeds in the bowl of a food processor fitted with the metal blade. Process until the mixture is the texture of coarse sand. If you would like some more texture in the bars you can take out a little of the nuts, coconut and seeds before mixing and add them in later.
Add the dates, cranberries and the cocoa nibs and blend until the mixture begins to come together in a sticky dough. If this is not quite happening you can add the water 1 tablespoon at a time until it is sticky and moist and will come together easily in your hands. At this time mix in the chunky pieces if you kept some aside and pulse just until blended.
Line a baking sheet or baking dish with parchment paper and press the mixture down into a rectangle about 1/3 of an inch thick, making the sides as even as possible.
Place in the fridge for 1 hour. Remove and flip over onto a cutting board and peel off the parchment. Cut into 12 even pieces and store in a glass container or wrap individually in plastic wrap for easy transportation.
The faster method is to roll the dough between your palms into balls about 1 ½ inch diameter.
Both methods will keep in fridge for up to a month or at room temperature for a week.