|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.
- 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
- Gather the ingredients.
- 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 6 large bars or 12 smaller ones. Stored in an airtight container, the bars will keep for 4 to 5 days at room temperature. Enjoy!