|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
My husband has a serious thing for White Chocolate Macadamia Clif Bars, but as a dietitian, I've got reservations about regular consumption of isolated soy proteins, which are a big part of the energy bar's recipe.
Still, energy bars make a really handy grab-and-go breakfast or snack on busy days, so I decided to try my hand at a homemade version. These wholesome bars get their delicious goodness from whole grain oats, nut butter, and dried fruit. High-quality white chocolate and chopped macadamia nuts add a touch of wonderfully indulgent flavor.
For a special treat, try these white chocolate macadamia nut cookies.
- 10 dates (pitted, about 1/2 cup)
- 1 tablespoon water
- 1 tablespoon coconut oil
- 1 cup plus 1/2 cup rolled oats
- 1/2 cup almond butter (unsalted)
- 1/4 cup maple syrup (pure, preferably dark or Grade B)
- 1/4 cup macadamia nuts
- 1/4 cup white chocolate (high-quality)
- 1/2 cup crispy rice cereal
Preheat the oven to 325 F.
Line an 8-inch x 8-inch baking pan with parchment paper, extending the paper up the sides so that you'll be able to lift the bars out of the pan easily. Set aside.
Place the dates, water, and coconut oil in the work bowl of a food processor.
Pulse several times to chop the dates, then puree until they are nearly smooth.
Add 1 cup of the oats and pulse several more times until the oats are chopped and begin to pull together with the dates.
Transfer the date oat mixture to a large bowl.
Add the almond butter and maple syrup and stir with a large, sturdy spoon until well-blended.
Using the food processor or a chef's knife, coarsely chop the macadamia nuts and white chocolate.
Stir the nuts and chocolate into the oat mixture.
Fold in the rice cereal, stirring gently until it is evenly incorporated.
Transfer the mixture to the parchment-lined baking pan.
Spread with a spatula, pressing down lightly so that the mixture fills the pan and the top is smooth. (You can also place a piece of parchment on the top of the mixture, then press and smooth it with your hands –just remove the top piece of parchment before baking.)
Bake in the preheated oven for 25 to 30 minutes or until set and no longer sticky.
Transfer to a baking rack and allow the bars to cool in the pan.
Slice into six large bars or 12 smaller ones.
- Store in an airtight container.
- The bars will keep for four to five days at room temperature. Enjoy!