Chewy PB & J Bars

One of the most popular recipes from my book Whole Food Energy, these PB & J bars have it all—delicious flavors, a combination of satisfying textures (chewy and crunchy in one bar) and enough staying power to fuel an active lifestyle. An all natural source of portable energy using raw ingredients, these chewy bars couldn’t be easier to make…or eat!

INGREDIENTS

Makes 12 bars

½ cup rolled oats
1½ cups pitted Medjool dates
¼ cup unsweetened natural peanut butter
1 teaspoon pure vanilla extract
½ teaspoon sea salt
½ cup dried cherries
½ cup almonds, roughly chopped

One of the most popular recipes from my book Whole Food Energy, these PB & J bars have it all—delicious flavors, a combination of satisfying textures (chewy and crunchy in one bar) and enough staying power to fuel an active lifestyle. An all natural source of portable energy using raw ingredients, these chewy bars couldn’t be easier to make…or eat!

INGREDIENTS

Makes 12 bars

½ cup rolled oats
1½ cups pitted Medjool dates
¼ cup unsweetened natural peanut butter
1 teaspoon pure vanilla extract
½ teaspoon sea salt
½ cup dried cherries
½ cup almonds, roughly chopped

METHOD

Line a 9 x 5-inch (23 x 13-cm) loaf pan with parchment paper. Place the oats in a food processor and pulse until they are coarsely chopped but still have some texture—do not overprocess or create a powder. Add the other ingredients, except for the dried cherries and almonds. Process until the mixture starts to stick together and clump on the sides of the bowl. Add the dried cherries and pulse a few times.

Transfer the mixture to a medium-sized bowl and add the roughly chopped almonds. Place a piece of parchment on top of the mixture and use your hands to incorporate the nuts and dried fruit with the other ingredients. Transfer the mixture to the prepared loaf pan and use another sheet of parchment paper on top to press and flatten evenly into the pan. Refrigerate for at least 1 hour.

Excerpt from Whole Food Energy by Elise Museles. Courtesy of Barron’s Educational Series ©2016