These Nutty Energy Bars are packed with wholesome ingredients, making them the perfect snack for a quick energy boost. Loaded with almonds, walnuts, pumpkin seeds, peanut butter, and naturally sweetened with dates and cranberries, these bars are both nutritious and delicious. They are easy to prepare and perfect for a healthy on-the-go snack, post-workout refuel, or even a mid-day pick-me-up.

Full Recipe:

Ingredients:

• 75g (1/2 cup / 2.6 oz) almonds
• 50g (1/2 cup / 1.8 oz) walnuts
• 50g (1/2 cup / 1.8 oz) pumpkin seeds
• 250g (1 and 2/3 cups / 8.8 oz) dates, pitted
• 100g (1/3 cup / 3.5 oz) peanut butter
• 40g (1/4 cup / 1.4 oz) dried cranberries
• 1 pinch of salt

Step-by-Step Instructions:

1. Prepare the Nuts and Seeds:
   • Start by toasting the almonds, walnuts, and pumpkin seeds in a dry skillet over medium heat. Stir occasionally and toast for 4-5 minutes, or until fragrant and slightly golden. Be careful not to burn them.
   • Once toasted, transfer the nuts and seeds to a plate to cool for a few minutes.
2. Blend the Dates:
   • In a food processor, add the pitted dates. Process for about 1-2 minutes until the dates break down and form a sticky paste. If your dates are a bit dry, you can soak them in warm water for 10 minutes and drain before blending.
3. Combine the Ingredients:
   • Add the toasted almonds, walnuts, and pumpkin seeds to the food processor with the date paste. Pulse a few times to break up the nuts, but leave some texture for a nice crunch.
   • Next, add the peanut butter, dried cranberries, and a pinch of salt to the mixture. Process everything together until the mixture is well combined and sticky enough to hold together when pressed.
4. Form the Bars:
   • Line an 8×8-inch baking pan or a similar-sized container with parchment paper.
   • Transfer the nut and date mixture into the pan, pressing it down firmly into an even layer. You can use the back of a spoon or your hands to ensure it’s packed tightly.
5. Chill the Mixture:
   • Place the pan in the refrigerator for about 1 hour to allow the bars to set. This will help them hold their shape when cut.
6. Cut and Serve:
   • Once chilled and firm, remove the block of nutty goodness from the pan by lifting the parchment paper.
   • Use a sharp knife to cut it into bars or squares, depending on your preferred size.
7. Store:
   • Store the bars in an airtight container in the fridge for up to two weeks. They can also be frozen for longer storage, up to 3 months.

Cooking Tips:

• Add-ins: Feel free to add other mix-ins like shredded coconut, chia seeds, or dark chocolate chips for extra flavor and nutrition.
• Nut Butter: You can substitute peanut butter with almond butter, cashew butter, or any nut butter of your choice.
• Sweetness: If you prefer a sweeter bar, drizzle a little honey or maple syrup into the mixture before pressing it into the pan.

Storage Tips:

• Refrigeration: These bars can be kept in the fridge in an airtight container for up to two weeks. They taste best when cold and firm.
• Freezing: For longer storage, freeze the bars. Place them in a freezer-safe container, with parchment paper between each layer, and store for up to 3 months. Simply thaw them at room temperature for 10-15 minutes before enjoying.

Nutritional Facts (Per Serving):

• Calories: 180 kcal
• Protein: 5 g
• Carbohydrates: 20 g
• Fat: 10 g
• Fiber: 4 g
• Sugar: 13 g

FAQs:

1. Can I make these bars nut-free? Yes, you can replace the almonds and walnuts with more seeds like sunflower seeds or additional pumpkin seeds. You can also use a seed-based butter like sunflower seed butter in place of peanut butter.
2. Can I use other dried fruits? Absolutely! You can swap the dried cranberries for raisins, dried cherries, or chopped dried apricots.
3. How do I prevent the bars from sticking? Be sure to line your pan with parchment paper and use slightly wet hands or a spatula to press down the mixture. This will help prevent sticking and make it easier to remove the bars.