Pistachio Raspberry Energy Bars (Gluten & Dairy Free, Vegan, Paleo)

These pistachio raspberry homemade energy bars taste like dessert but are the perfect quick healthy snack. They are super easy and quick to prepare with only 6 ingredients and 20 minutes of active preparation time. (Psst, there’s a video with step-by-step instructions, as well!)

It’s been a crazy week round here. Actually, the last few weeks months have been crazy. Whoever said that starting a blog in the first year of your PhD was a piece of cake was… actually, I doubt anyone has ever said that. Because, honestly, who could possibly be insane enough to do it?

That’s not to say this blogging thing isn’t rewarding, interesting and utterly exhilarating. I’m baking things I would never have attempted even just a year ago, I’m learning new photography tricks pretty much every day, and the latest adventure have been recipe videos.

But, without doubt, the best part have been your comments. Be it on the blog, on Facebook, Pinterest or Instagram – reading about how you’ve won a local bake off with my cookie bars, how you got a picky child to eat something new with my paleo brownies, how you made another one of my recipes and it’s been a total hit… that means so so much.

Anyway, we were talking about crazy weeks. We all know them. And when they happen (which is way too often) we don’t want to spend hours in the kitchen. If we want a treat (and we do), we want it now and with no fuss.

Course Dessert, Snack
Cuisine Dairy Free, Gluten Free, Paleo, Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Author Kat | The Loopy Whisk

For pistachio layer:
  • 1 1/2 cups (170 g) ground pistachios
  • 1/4 cup (65 g) pistachio butter
  • 1/4 cup + 1 tbsp (100 g) maple syrup or honey
For raspberry layer:
  • 2 cups (225 g) ground almonds
  • 1/4 cup (50 g) melted coconut oil
  • 1/4 cup + 1 tbsp (100 g) maple syrup or honey
  • 1/3 cup raspberry reduction (Note 1)
You will also need:
  • 4 1/2 x 7 inch freezer-friendly container at leat 1 1/2 inch deep (if you use other container dimensions, you might need to increase/decrease the recipe, or simply make flatter/thicker bars)

For pistachio layer:
  1. Line the container of choice with baking/greaseproof paper.
  2. In a bowl, mix all the pistachio layer ingredients together until you get a homogeneous mixture. The final consistency will be cookie dough-like.
  3. Press the mixture into the lined container until you get a firm, even layer.
  4. Set aside.
For raspberry layer:
  1. In a bowl, mix all the raspberry layer ingredients together until you get a homogeneous mixture. The final consistency will be runnier than that of the pistachio layer.
  2. Transfer the raspberry mixture on top of the pistachio layer, and smooth out the surface with a spoon or spatula.
  3. Freeze overnight.
  1. Once the energy bar block has firmed up, remove from freezer and cut into even pieces of desired size.
  2. Enjoy!
  1. The pistachio raspberry energy bars keep well in a closed container in the fridge for about 1 week, or in the freezer for 2 - 3 weeks.

Recipe Notes

  • To make the raspberry reduction, start with 1 1/2 cups (190 g) fresh or frozen raspberries. In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated. Pass the raspberry mixture through a sieve to remove the seeds and skin. Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1/3 cup (about 60 g).

Recipe adapted from: https://theloopywhisk.com/

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