No Bake Almond Butter Pecan Energy Bars

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Culinary // Food

No Bake Almond Butter Pecan Energy Bars

By Alicia Ghio

I know there are many energy bars out there that aren’t considered very healthy (lots of sugar, etc.), but there are a few I do enjoy. However, relying on those premade versions can get a little expensive. I thought I would finally attempt to make my own and save a little money. Plus, it would be nice to have complete control over the ingredients.
To create a crumbly yet solid base for the bars I used salted almond butter, pecans and rolled oats, as well as pitted dates, which also added a little sweetness. I added hemp hearts, which are another good source of protein, fatty acids and iron. For a touch more sweetness, I poured in just a hint of maple syrup. Then I went to the spice rack. I love cinnamon with nuts, and it reportedly has good anti-inflammatory properties. I think grated ginger would also be a delicious choice.

These vegan almond butter pecan energy bars are a delicious post workout snack that can keep you going until lunch.

No Bake Almond Butter Pecan Energy Bars

Makes 8 bars


  • 1 cup pitted dates
  • 1/2 cup organic Wholesome Pantry whole pecans
  • 3/4 cup rolled oats
  • 1/4 cup hemp hearts
  • 1/4 cup salted Wholesome Pantry Almond Butter
  • 1 tablespoon real maple syrup
  • 1/2 teaspoon ground cinnamon


  1. Pulse the dates and pecans in a food processor until they form a dough.
  2. Add the rest of the ingredients and pulse until a thick dough forms.
  3. Line a loaf pan with plastic wrap or parchment paper, leaving plenty of overlap on all sides. Press the dough firmly and evenly into the pan.
  4. Cover and refrigerate for three or more hours.
  5. Carefully lift up out of the pan. Slice into 8 bars.
  6. Store in the refrigerator in an airtight container.

Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.


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March 9, 2018

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