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vegan energy bars: fudgy energy bars using freeze-dried sea moss
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Sea Moss Fudgy Energy Bars

These bars are not just whole foods-based, gluten-free and oil-free, they are also nut- free AND will packed with nutrient-rich sea moss and lion’s mane to support immune system and brain health.
Course Breakfast, Snack, snacks
Keyword dates, energy bars, sea moss, snacks, squares
Servings 16 -20 bars

Equipment

Ingredients

  • 1 cup packed cup pitted dates
  • 1/4 cup raisins can substitute more dates
  • 1 cup unsalted/raw pumpkin seeds (can substitute nuts if preferred)
  • 1/3 cup freeze-dried sea moss powder
  • 1 tbsp freeze-dried lion’s mane powder or more sea moss powder
  • 1/2 cup rolled or quick oats or quinoa puff cereal
  • 1/3 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tbsp pure vanilla extract
  • 1/2 - 1 tbsp water if needed, see directions

Topping option 1 (easy)

Topping option 3 (lower fat)

  • 1 cup pitted dates not packed; will need to be soaked, see directions
  • 2 tbsp cocoa powder
  • 1 -2 tbsp pumpkin seed butter can use Soom chocolate tahini or sub a nut butter
  • 1 tsp vanilla or 1/4 tsp vanilla bean powder
  • 1/8 tsp sea salt

Topping option 3 (fudgy!)

  • 2 1/2 - 3 tbsp pumpkin seed butter or other nut butter
  • 1/4 - 1/3 cup brown rice syrup (adjust to taste)
  • 2 tbsp cocoa power
  • 1 tsp pure vanilla extract
  • 1/8 tsp or pinch sea salt

Instructions

Base:

  • Prepare a 9”x9” pan by lining with parchment paper.
  • In a food processor, add all ingredients and process.
  • It will take several minutes for the mixture to become sticky - it should be able to hold together when pressed between your fingers. This depends partially on the moisture in the dates. If it’s taking a while, add 1-2 tbsp of water and that will bring it together.
  • Once it’s sticky and forming clumps on the blade, transfer to your prepared pan and press into pan evenly.

Topping 1

  • Simply spread the chocolate tahini over base and refrigerate bars! Bars can also be frozen.

Topping 2

  • To prepare date-based topping, first soak the dates in boiled water. Just place in a bowl and cover with freshly boiled water. Allow to soak for 15-20 minutes.
  • Once soaked, remove from bowl, without squeezing dates or trying to remove too much water. Simply use your hand or a slotted spoon to remove dates.
  • Place the softened dates in a small blender or mini-processor, and add the remaining ingredients.
  • Process until smooth. If difficult to process, add 1-2 tsp of water to process, but don’t add too much water as you want the topping to be thick.
  • Use a spatula to spread the topping over the base of the bars, and refrigerate until set, about 1/2 hour.
  • Cut bars into squares and enjoy! Bars can also be frozen.

Topping 3

  • Add all ingredients to a mini food processor (starting with 1/4 cup brown rice syrup). Process until smooth and sticky.
  • Taste, and add additional brown rice syrup if desired.
  • Use a spatula to spread over base then refrigerate bars.
  • Cut bars into squares and enjoy! Bars can also be frozen.

Notes

Topping: If using the Soom Chocolate Tahini, simply spread over top and place pan in fridge to chill. The Soom brand is nut-free, you can also substitute a chocolate nut butter such as Wilderness Poet’s Chocolate Hazelnut butter.