Super Oat Bars

I’m currently reviewing another raw recipe ebook I purchased, Kristen Suzanne’s Easy Raw Vegan Transition Recipes. Kristen has included a lot of unique and easy to make recipes.

I recently made the Cheezy Corkscrew Macaroni – Kid Approved!. It was pretty darn good for mock mac n’ cheese. My son loved it! Next up, I plan to make the Perfect Potato Salad, and the Plant Power Burgers. I’ll be posting my full review on a separate post.

Today’s recipe is inspired by another recipe included in Kristen’s latest book, the Sweet Coconut Oat Bars. However, I have doubled my recipe and changed it up a bit by adding quite a few other goodies. Check it for yourself. Enjoy!

Super Oat Bars

Ingredients:

Dry Mix.

2 cups oats

1 cup Super Flour

2/3 cup raw protein powder

2 spoonfuls maca powder

2 spoonfuls goji powder

1 spoonful cordyceps

1/2 cup raw cacao nibs

1 cup dried coconut flakes

1 cup dried coconut shredded

1/2 cup carob chips

1/2 cup raw sliced almonds

1 cup Himalayan golden raisins

1 packet Amazing Grass chocolate super food powder (or other brand)

3 spoonfuls bee pollen

1 cup hemp seeds

1 1/2 tsp ground cinnamon

1 tsp ground ginger

Wet Mix.

1 cup coconut butter

2-3 T raw almond butter

1 cup raw agave nectar

1-2 T raw honey

1 tsp vanilla extract

6-10 drops chocolate flavored SweetLeaf Liquid Stevia

Preparation:

Step 1.

Combine all dry ingredients in a big bowl and mix real well. Set aside.

Step 2.

Place wet ingredients in a food processor or blender and mix well until super smooth.

Step 3.

Fold wet mix into dry mix, then mix real well by hand. Keep mixing until a dough-like consistency is formed. Line a large baking dish with parchment paper or plastic wrap. Place dough mixture into pan and press evenly so that the dough covers the entire inside of the pan. Place another piece of parchment paper of plastic wrap on top. Allow to setup in freezer for 1-2 hours.

Step 4.

Remove bars from freezer. Cut into bars, and wrap each bar individually in parchment paper or plastic wrap. Store in refrigerator up to 1 week or slightly longer. Or, dehydrate bars for up to 12 hours, flipping once half way through the dry time. Dehydrated bars can be stored in the refrigerator for up to 2 weeks or slightly longer.