• Livia Ly, MS, RD, LDN

10 Easy-to-Make Healthy Energy Bars & Balls

If you are looking for an easy, portable, and healthy way to eat a pre-workout snack -- now you have it! 


1. Three Ingredient Homemade Crunch Bar

Picture & adapted recipe by: Beaming Baker


  • 1 ½ cups organic dark chocolate chips

  • 2 tsp. coconut oil

  • ¾ cup brown rice crisp cereal


  1. Line an 8-inch square baking pan with parchment paper or wax paper. 

  2. Melt the chocolate using the double boiler method, or do the following: add chocolate chips and coconut oil to a medium, microwave-safe bowl. Heat in 20-second increments until softened. Stir in between heating increments, until smooth.

  3. Add cereal to melted chocolate. Stir and fold until well incorporated.

  4. Pour this mixture into the prepared baking pan. Using the spatula, smooth into an even layer. Tap the pan on the counter a few times to get any air bubbles out and also to help distribute the layer evenly.

  5. Transfer this pan into the freezer. Freeze for 10-15 minutes. Remove from freezer and allow to thaw for 10-15 minutes.

  6. Slice into 18 rectangular bars (3 rows by 6 columns).  

Serves 18


2. Four-Ingredient Chocolate & Peanut Butter Freezer Fudge 

Picture & adapted recipe by: Ambitious Kitchen


For the peanut butter layer:

  • 1/2 cup natural peanut butter

  • 1/3 cup coconut butter

  • 1 tbsp. pure maple syrup (or coconut palm syrup)

For the chocolate layer:

  • 1/2 cup natural peanut butter

  • 1/3 cup coconut butter

  • 1 tbsp. unsweetened cocoa powder (or raw cacao powder)

  • 1 tbsp. pure maple syrup (or coconut palm syrup)

Optional: Coarse sea salt, for sprinkling on top


Line an 8x4 inch loaf pan with parchment paper (this makes it easy to remove the fudge from the pan later).

To make the peanut butter layer:

In a medium bowl mix together peanut butter, coconut butter and maple syrup.

To make the chocolate layer:

In a medium bowl, mix together peanut butter, coconut butter, cocoa powder, and maple syrup. 

  1. Add the chocolate fudge layer to the loaf pan and spread evenly towards the sides. Tap the pan on the counter a few times to get any air bubbles out and also to help distribute the layer evenly.

  2. Next add the peanut butter layer on top. Use a rubber spatula to gently spread over the chocolate layer towards the edges of the pan, being careful not to mix them. You can sprinkle sea salt on top if your PB doesn’t contain salt.

  3. Place in freezer for 10-15 minutes or until the fudge hardens.

  4. Once the fudge has hardened, remove from the pan and allow to sit at room temperature for 5 minutes before cutting into squares. Do not leave out at room temperature for more than 10-15 minutes at a time.

  5. Refrigerate bars in an air tight glass container.

Serves 18


3. Energy Balls with Medjool Dates

Picture & adapted recipe by: The Dinner Mom


  • 8 medjool dates pits removed

  • 1 cup uncooked old fashioned oats

  • 1/2 cup ground flaxseeds

  • 1/3 cup unsweetened coconut flakes

  • 1/3 cup organic dark chocolate chips

  • 1 tsp. vanilla extract

  • 1/2 cup sunflower seed butter (or peanut butter)


  1. Fill a glass container with hot water. Add dates to water and set aside for 5-10 minutes. This may not be necessary if dates are already soft.

  2. Remove dates from water and place in a food processor.

  3. Add to the food processor about 1 tablespoon of water.

  4. Pulse until smooth, scraping down sides as necessary. Set date "paste" aside.

  5. Combine oatmeal, flaxseed, coconut flakes, and chocolate chips in a medium sized bowl.

  6. Add date paste, vanilla extract, and sunflower seed butter to the dry mixture. Stir to combine all of the ingredients. 

  7. Refrigerate dough for about 15 minutes.

  8. Form dough into Tablespoon-size balls.

  9. Refrigerate balls in an air tight glass container.

Serves 30


4. Blueberry Vanilla Greek Yogurt Granola Bars

Picture & adapted recipe by: Half Baked Harvest


  • 2 cups rolled oats 

  • 1 1/2 cup brown rice krispies

  • 1/4 cup shredded unsweetened coconut

  • 1/4 cup whole roasted almonds roughly chopped

  • 1 tbsp. chia seeds

  • 1/4 tsp salt

  • 1/2 cup natural peanut butter or almond butter 

  • 1/2 cup organic raw honey

  • 1 1/2 tsp. vanilla

  • 1 cup dried organic blueberries

Greek Yogurt Coating

  • 1 tbsp. water

  • 1 tsp. vanilla extract

  • 1/2 tsp. unsweetened gelatin powder

  • 1/4 cup organic Greek yogurt

  • 1 tbsp. honey

  • pinch of salt


  1. Line an 9x13 square Pyrex pan with wax or parchment paper.

  2. In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds, and salt. Mix together.

  3. In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.

  4. Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries.

  5. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed.

  6. Cover and place in the freezer for 1-2 hours. Cut into 9-12 bars and return to the freezer.

Make the Greek yogurt coating 

  1. Combine the water and vanilla in a small bowl. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.

  2. In another small bowl, whisk together the yogurt, honey, and salt. Microwave on 15-second bursts, stirring in between each burst until the yogurt is very warm to the touch. Don't let it start to boil or the yogurt will curdle. 30 seconds total may be enough time.

  3. Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. 

Create your bars

  1. Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. They will be very sticky.

  2. Repeat with the remaining bars. Let the bars sit, uncovered, without touching, overnight or up to 2 days until the yogurt is dry to touch. 

  3. Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Drizzle the remaining coating over the bars and allow the bars to sit overnight or up to 2 days until the yogurt is dry to touch.

  4. Once the bars are completely dry, store in an airtight container at room temperature.

Serves 12


5. Superfood Energy Bars with Cacao

Picture & adapted recipe by: The Rawsome Vegan Life


  • 1 cup walnuts

  • 1/3 cup chia seeds

  • 1/3 cup ground flaxseeds

  • 1/3 cup hemp seeds

  • 1/4 cup cacao nibs

  • 1/4 cup coconut flakes 

  • 3/4 cup pumpkin seeds

  • 1/2 cup raisins

  • 1 cup dates 

  • 1-2 tbsp. melted coconut oil, if needed


  1. Throw the dry ingredients (keep a little bit of each ingredient to add in a second) in your food processor, then add the dates and raisins and process until everything it starts to stick together. If too dry, add more dates or coconut oil.

  2. Put in the remaining dry ingredients you left out and mix in with your hands.

  3. Press into a lined pan and set in the fridge for an hour or more.

  4. Cut into bars and store for up to one week. 

Serves 15


6. Chocolate Berry Superfood Bars

Picture & adapted recipe by: Pheebs Foods



  • 1 cup almonds

  • 1 cup cashews

  • 1/2 cup coconut flakes

  • 2 tbsp. maca

  • 2 tbsp. cacao

  • 1 cup dates

  • 2 tbsp. natural peanut butter

  • 1-3 tbsp. unsweetened almond milk


  • 2 cups frozen organic raspberries

  • 2 tbsp açaí powder

  • 1-2 tbsp. coconut palm sugar 

  • 2 tbsp. melted coconut oil

  • 3/4 cup coconut flakes

  • 1/4 cup chia seed

  • 1 tbsp. natural peanut butter

  • 1/2 cup cashews

  • 1 tsp vanilla


  1. Line a baking tin with non-stick paper.

  2. Place all base ingredients apart from almond milk into the food processor and blend until fine and crumbly.

  3. If the mix is too dry and doesn’t stick when pushed down, add small amounts of almond milk and mix until sticky.

  4. Push base down into tin firmly and place in freezer while you prepare top layer.

  5. Place all topping ingredients into food processor and blend until smooth – will still be quite thick because of the frozen berries.

  6. Pour onto the base and smooth down with a spatula.

  7. Put any toppings on and push down into the mix.

  8. Place in freezer to set for half an hour.

  9. Slice into desired sizes and store them in the fridge.


7. Three Ingredient Healthy Apricot Bars

Picture & adapted recipe by: Jo Cooks


  • 1 cup peanuts

  • 1 cup dates, pitted

  • 1 cup dried apricots


  1. Place the nuts, dates, and apricots in a food processor. Pulse a few times just to break them up. Separate the dates if they start to clump together. Scrape the edges of the bowl as needed and continue processing for another 1-2 minutes, until the ingredients clump together and gather into a ball.

  2. Lay a piece of parchment paper on your work surface about the size of a baking sheet. Press the dough with your hands until it forms a thick square, roughly 8" x 8" in size. Wrap it and chill for at least one hour or overnight.

  3. Unwrap the chilled power bar dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired.

Serves 16


8. Lemon & Coconut Bliss Balls

Picture & adapted recipe by: Lose Baby Weight


  • 2 cups shredded coconut + extra

  • ½ cup almonds

  • 2-3 tbsp. honey or rice malt syrup (to taste)

  • 2 tbsp. coconut oil

  • Zest and juice of 1 lemon


  1. Place all ingredients into the food processor and blend for 1 minute.

  2. Roll into small balls.

  3. Roll in extra coconut.

  4. Place on a lined tray and chill in the fridge until firm.

Serves 15


9. PB & J Energy Bars

Picture & adapted recipe by: Nutrition in the Kitch


  • 1¾ cup pitted dates (soaked in warm water for 15 minutes, then drained)

  • ½ cup unsweetened dried cranberries 

  • ¼ cup natural peanut butter

  • ¼ cup whole blanched peanuts

  • ½ cup quick oats


  1. Soak the dates in warm water for 15 minutes, and drain.

  2. Place dates, dried cranberries, peanuts, peanut butter, and oats in a food processor and blend until combined well.

  3. Scoop mixture into a square baking pan, and firmly press down to make an even layer.

  4. Place in the freezer for 30 minutes to set, then cut into 8 rectangle bars.

  5. Store in the freezer or fridge.

Serves 8


10. Homemade Lara Bars

Picture & recipe by: Espresso and Cream


  • 10 oz. pitted dates

  • 1 cup prunes

  • 2 cups slivered almonds

  • 1 tsp. almond extract

  • 1/2 tsp. ground cinnamon

  • 1/4 cup natural peanut butter

  • 5 oz. dried mixed fruits 


  1. In a food processor combine all ingredients and pulse until nuts and fruit are finely chopped and begin to come together in a paste, about 1 to 2 minutes. 

  2. Remove ingredients from food processor and press into an 8×8-inch foil-lined baking pan or dish. 

  3. Refrigerate overnight or freeze for 30 minutes before cutting into bars of the desired size. 

July, 19 2017

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