1 hr 35 mins
1 hr 15 mins
One of my friends is a celiac and a nature photographer who developed this recipe for her unique situation. This is what she has to say about her recipe, "When I am out for hours on a photo shoot and I feel my blood sugar falling, these energy bars both satisfy my hunger and appeal to my palate. This is a recipe which I adapted from commercial energy bars that are both gluten free and sugar free. My son is also intolerant to chocolate, so I substitute lime juice for chocolate when I make them for him." Mary subs 4 tablespoons of lime juice for the cocoa. Cooking time includes chilling time. Mary has put them into different size pans, the pan size determines the thickness of the energy bar. She cuts hers into 1.5 inch squares. Check out her website at http://web.mac.com/maryferguson2/Site/My_Albums_/My_Albums_.html.
My Private Note
Units: US | Metric
- 1Put dates in a saucepan, add water and boil until the water is absorbed and the dates are soft.
- 2Remove from heat and smooth the mixture with a wooden spoon until you have a soft, thick paste.
- 3Place mixture in a large mixing bowl.
- 4Add cocoa powder and mix thoroughly with dates.
- 5Add ground almonds and stir into paste.
- 6Add coconut and chopped nuts.
- 7Knead these last two ingredients into the mixture either by hand or use a bread hook.
- 8When thoroughly mixed transfer to a 8” x 13” pan; smooth mixture out and cover it.
- 9Place in the refrigerator and let it set for an hour before cutting into squares.
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Nutritional Facts for Chocolate Mairibars (Gluten Free Energy Bar)
Serving Size: 1 (115 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 438.3
- Calories from Fat 267
- Total Fat 29.7 g
- Saturated Fat 10.7 g
- Cholesterol 0.0 mg
- Sodium 160.3 mg
- Total Carbohydrate 43.2 g
- Dietary Fiber 10.8 g
- Sugars 26.9 g
- Protein 10.1 g