Raw Food Recipe: Coco Crispy Energy Bars


This recipe is slightly overdue (I spoke about it a couple weeks ago), but all that really matters is I’m getting it to you! (That rhymed :-P)

All I can say about these bars is that if you want some really tasty chocolate, a nice crunch and something that will satisfy a sweet tooth (without being overly sweet) and keep you going for a little before your next meal, I’m pretty sure you will love this recipe.

Without further ado, here it is! 

Coco Crispy Raw Energy Bars
Serves 24
A satisfying, high protein raw energy bar that will satiate a craving for chocolate, and rumbling belly when your on the move or between meals.
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Prep Time
30 min
Cook Time
30 min
Total Time
30 min
Prep Time
30 min
Cook Time
30 min
Total Time
30 min
123 calories
16 g
0 g
6 g
3 g
1 g
32 g
57 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 123
Calories from Fat 49
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 57mg
Total Carbohydrates 16g
Dietary Fiber 2g
Sugars 2g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 cup sprouted and crispy sesame seeds
  2. 1/2 cup soaked and crispy walnuts
  3. 1/2 cup grade 'B' Maple syrup
  4. 5 Tbs. cacao powder
  5. 1/2 tsp. high mineral sea salt
  6. 6 drops medicine flower vanilla flavor extract, 1 vanilla bean scraped, or 1 tsp. vanilla extract
  7. 2 Tbs. purified water
  8. Process until smooth in a food processor fitted with the "S" blade attachment
  1. ⅔ cup sprouted buckwheat crispies, ground to a flour using a high speed blender or spice grinder
  2. Add to food processor and continue to process until well combined and of a uniform texture.
Transfer to a bowl and mix in
  1. 1 cup sprouted buckwheat crispies
  2. ⅓ cup crispy walnuts, rough chopped
  1. Line an 8x8 cake pan with a teflex sheet or plastic wrap.
  2. If you are using plastic wrap make sure to slightly grease your pan first, and leave a few inches of overhang so you can remove the bar easily.
  3. Break the dough into chunks and spread the chunks throughout your lined cake pan.
  4. Press down firmly until your dough is a solid block with an even thickness and level surface texture.
  5. Remove the block from your pan and transfer it to a large cutting board.
  6. Cut your bars into the desired sizes. My yield above has you slicing it in 8 strips one way and three the other, but I cut small squares using a cookie cutter making bites rather than bars.
  7. Store your bars in an airtight container in the fridge or freezer. They will last for up to a month in the fridge and even longer if frozen.
  8. Enjoy!
  1. Total time above does not include soaking and dehydrating time.
  2. I recommend pre-prepping these ingredients and having them on hand, make sure to store your nuts and seeds in the freezer.
  3. Buckwheat crispies are excellent in raw grawnola's, to top raw yoghurt or add to fruit salads. I also use them in pie crusts, crackers or even sprinkled over raw ice cream. So make a large batch and have them on hand for whatever your are playing with.
  4. I soak my nuts and seeds in salt water for up to 16 hours to reduce the anti-nutrients and make them more digestible. I rinse them at least 3 - 4 times during that time period.
  5. If your nuts or seeds are sproutable, after they have been soaked (rinse the well), hang them in a nut milk bag, or place them in a colander over another bowl to drain, and rinse them once or twice a day until they have small tails.
  6. That method can also be used for buckwheat groats, only you don't need the salt water.
  7. Once your nuts, seeds or grains are ready you can dehydrate them until they are crispy all the way through sometimes up to 30 hours, it will vary depending on the weather.
  8. If you don't have a dehydrator use your oven on the lowest setting and keep the door slightly ajar until crispy.
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