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
- 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!
|Nutritional Guidelines (per serving)|