These raw energy bars are so simple and a great sustaining snack as well as a healthier and less expensive option to the popular store-bought version. Double the batch and keep in your freezer for months. They also store well at room temperature and are great for travel!

Raw Energy Bars

1 cup nuts such as walnuts, pecans or almonds or a mixture
1/3 cup chia seeds
1/3 cup unsweetened coconut flakes
1/2 cup pistachios or pumpkin seeds
1/2 cup dried cranberries, raisins or dried cherries
1 heaping packed cup pitted medjool dates
1/3 cup sweet cacao nibs
1-2 Tablespoons filtered water, if needed

Makes 12 bars

Add the nuts, chia seeds, coconut flakes and sunflower or pumpkin seeds to the bowl of a food processor fitted with the metal blade. Pulse a few times 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.

For Bars:
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.

For Balls:
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 two weeks or at room temperature for a few days.