Coconut-Almond Chia Seed Energy Bars

Grain Free, Dairy Free, Vegan, Low Carb

I don't know how you feel, but it seems to me that finding a pre-packaged protein bar that doesn't break the bank is pretty tough, especially for those of us with food sensitives and/or blood sugar issues.  I recently found Health Warrior Chia Bars and fell in love with the coconut flavor, so I thought I'd try to make my own version. MISSION ACCOMPLISHED! These bars are truly delicious and are also...

• Low calorie (127 calories)
• Grain & dairy free
• Low carb  (Only 6.6 net carbs)
• Low sugar (6.1 grams from dates)
• Filling & energizing
• Easy to make

Chia seeds were once the staple of the Aztec and Mayan diets and today are being hailed as one of the top superfoods - and for good reason! This nutrient dense food packs a lot of benefits:

• Easy to digest - no need to grind them like flax seeds
• 1 serving contains more calcium than a glass of skim milk
• Once for ounce, chia seeds contain more Omega 3 fatty acids than salmon
• Omega 6 fatty acids used in cell rebuilding & rejuvenation - for healthy & firmer skin
• More antioxidants (per serving) than blueberries
• Can absorb up to 12 times their own weight and expand to keep you feeling fuller longer
• Stabilize your blood sugar & increase and stabilize your energy level

Coconut-Almond Chia Seed Bars (PRINT RECIPE)
Makes 12 bars

Ingredients:
4 large Medjool dates, pitted and halved
¼ cup filtered water
½ cup chia seeds
½ cup raw almonds, chopped
¼ cup almond meal/flour
2 tablespoons shredded coconut
2 tablespoons coconut oil, melted
Dash of salt
¼ teaspoon cinnamon
½ teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees. 
2. Place dates and water in a food processor and blend until a mostly smooth compote is made, about 1 minute. (It’s ok if there are still some small chunks of dates, but you want it mostly smooth.) It should make about 1/3 cup compote when you are finished. *
3. Combine all ingredients along with your 1/3 cup date compote in a large bowl and mix until well incorporated. Mixture should be a bit loose but stick together easily when smooshed with your fingers/hands. If it is too dry, add more coconut oil or date compote 1 tablespoon at a time. If it is too moist, add almond meal, 1 tablespoon at a time.
4. Line an 8 x 8 x 2 baking dish/rimmed cookie sheet with parchment paper. 
5. Transfer the dough to the lined baking dish/rimmed cookie sheet and press the mixture evenly into the pan to a ¼ inch thickness using your hands or a spatula. 
6. Bake for 15-20 minutes or until lightly browned.
7. Allow the mixture to cool completely in the baking dish for about an hour.
8. Turn mixture out onto a cutting board and slice into 12 bars.
9. Store bars in an airtight container for up to 4 days or freeze for up to 1 month.

Happy Eating!
~Billie