Looking for a lunchbox snack that is homemade, delicious, AND healthy? Then read on and have a go at these Peach Coconut Energy Bars!
These bars are so easy to make and are packed full with lots of fruit and nut goodness.
This recipes comes from Mangia, my Secret Recipe Club blog assignment for this month. Mangia is a great name for a blog, I learnt over on the "About" page that it is Italian for eat.
Mangia is run by the lovely Texan Chelsy. Like me, she has a seriously sweet tooth which comes through in the form of dozens and dozens of fantastic sweet recipes on her blog. Unlike me, she has a knack for keeping these delicious sweets healthy, often gluten free and some paleo too!
Chelsy's blog is packed full of absolutely delicious sounding recipes. I never would have thought healthy foods (and especially sweets) could be even more delicious than their non-healthy equivalents. After bookmarking way too many recipes, I was able to eventually settle on making the Peach Coconut Energy Bars.
These bars would be a great base recipe to add all sorts of fruit and nut combinations to, and I will definitely be doing just that in the future!
Peach Coconut Energy Bars
Makes 8 rectangular bars or 16 squares
1/2 Cup raw pecans
1 Cup dried peaches
1 Cup unsweetened, shredded coconut
1/3 Cup rolled oats (I use gluten-free)
3 Tbsp chia seeds
2 Tbsp melted coconut oil
2 Tbsp honey
1/2 tsp ground cinnamon
1/4 tsp salt
1. Line an approximately 8 inch square baking pan with baking paper.
2. In a food processor, pulse the pecans until roughly chopped. Set them aside in a small bowl.
3. Process the peaches in the food processor until a paste forms, about 2 minutes.
4. Add coconut, oats, chia seeds, oil, agave, cinnamon and salt and process until the mixture comes together.
5. Add the chopped pecans and pulse until well combined.
6. Put the mixture in the prepared baking pan and press it firmly into the pan.
7. Cover with plastic wrap and freeze for 1 hour.
8. Remove the set bars from the tin and cut into rectangles or squares. Place in an airtight container and store in the refrigerator for up to 1 month.
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