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Home/ Healthy Dessert/Vegan & Paleo Snack Pistachio Raspberry Energy Bars

Vegan & Paleo Snack Pistachio Raspberry Energy Bars

Editor

Wednesday, December 19, 2018

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!)

You’ll Need:

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)

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

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)

Instructions:

For raspberry layer:

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.
Transfer the raspberry mixture on top of the pistachio layer, and smooth out the surface with a spoon or spatula.
Freeze overnight.

For pistachio layer:

Line the container of choice with baking/greaseproof paper.
In a bowl, mix all the pistachio layer ingredients together until you get a homogeneous mixture. The final consistency will be cookie dough-like.
Press the mixture into the lined container until you get a firm, even layer.
Set aside.

Serving:

Once the energy bar block has firmed up, remove from freezer and cut into even pieces of desired size.
Enjoy!
Storage:
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.

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).

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