These Raw Vegan Energy Bars with Goji Berries and Oats are made with oats, natural peanut butter, goji berries, pumpkin seeds and dark chocolate. They are simple to make and a perfect pick me up snack any time of the day.
It's T-8 days to the Paris Marathon, and the countdown is on! I added this marathon on my to-do list a few years ago because running down the Champs-Elysées, past the Eiffel Tower and finishing at the Arc De Triomphe just sounds so iconic. Perhaps I can even enjoy a croissant along the way?
Training for the marathon during the winter has been a long journey. I barely found the motivation to get outdoors most days, much less make myself run up to 19 miles on the weekends. The British winter leaves much to be desired for any runner. The rain is harsh - down pouring suddenly with no prior notice. The cold gets to your bones - especially after getting drenched by the unannounced downpour. The streets are packed - tourists, cyclists, prams, and pigeons. But it's over, and no need to dwell. This week will just be about eating well, sleeping soundly, and planning out the trip to Paris!
I developed these Raw Vegan Energy Bars with Goji Berries & Oats halfway through my training process. My body needs a lot of food during my long runs, and there's nothing worse than a grumbling stomach with 8 miles left to go. After a few of those hunger attacks, I started bringing these bars along with me. These bars are easy to carry, quick to eat, and a simple solution to a problem that was making me dread running long distances. Oh, and did I mention? I love how the sweetness of the dates mixes with the salty peanut butter, the savory goji berries, the crunchy pumpkin seeds, and the rich chocolate.
I'm definitely bringing these energy bars with me during the actual marathon race...just as a supplement to my croissant or saucisson!
Raw Vegan Energy Bars with Goji Berries and Oats (Vegan, GF)Print Recipe
- 1 ¾ cups pitted dates
- ½ cup goji berries
- ¼ cup natural crunchy peanut butter
- ¼ cup pumpkin seeds
- ½ cup instant oats (use a gluten free variety)
- ¼ cup dark chocolate chips (use a vegan variety)
- 1 tablespoon water (as needed)
- Soak the dates and and goji berries in hot water for about 15 minutes to soften them a bit. Drain.
- Add the dates and goji berries in a food processor and process until they look chopped and sticky.
- Add in the peanut butter, pumpkin seeds and oats in the food processor, and process until everything starts to stick together. Be sure to stop and scrap down the sides as needed, and give your machine a rest if it is heating up too much.
- If the mixture is too crumbly, add in a bit of water, 1 tsp. at a time.
- Add in the chocolate chips and briefly process, until the chocolate chips are chopped up into smaller pieces. Do not process the mixture too long with the chocolate, otherwise the chocolate will start to melt from the heat.
- Press the mixture into a 9in x5in loaf pan (or into mini muffin cups, if desired), using a piece of parchment paper to prevent the mixture from sticking to hands.
- Refrigerate for at least 1 hour. Remove from the pan and cut.