No-Bake Energy Bars


Energy bars are one of those quick, go-to snacks you can grab at any grocery store or vending machine, but a lot of them aren’t as healthy as their fancy packaging might lead you to believe.

These homemade, no-Bake Energy Bars are made with your choice of nuts and dried fruits, plus they have two scoops of spirulina and organic protein powder for a boost of nutrition and filling protein. It’s a perfect snack to refuel after a workout, knock out a sugar craving, or hold you over until dinner.


Prep time: 15 minutes; Total time: 45 minutes; Difficulty: low

Recipe type: Breakfast or Snack
Cuisine: Vegetarian
Serves: 10 servings


  • 2 cups Oat bran

  • 1 cup Flaxseed meal

  • 1/4 cup Date Crumbs

  • 1/2 cup Raw Cacao

  • 2 tablespoons Maca powder

  • 2 tablespoons Spirulina

  • 2 scoops 100% Grass-fed Chocolate Whey protein powder

  • 1 cup Peanut butter (or Almond butter)

  • 1/2 cup Coconut nectar

  • 1 cup Almond milk (use more milk for a softer batter)

  • 1 tablespoon Coconut oil

  • 1/2 cup Dark chocolate chips (I use sugar free)



  1. Line a 12 x 12-inch pan with parchment paper and set aside.

  2. In a medium-size bowl, mix together bran, flaxseed meal, date crumbs, raw cacao, maca powder, spirulina and protein powder.

  3. In a small pot, combine your peanut butter (or nut/seed butter of choice) with coconut nectar (or other sticky sweetener) and melt over low heat. Mix well with a spatula. Add to dry ingredients.

  4. Add almond milk and mix until fully incorporated. I usually do it with my hands.

  5. Pour your peanut butter filling into the lined pan. Press and flatten with a spatula until evenly distributed. Place in the freezer for 20 minutes. Once firm, cut into 10 bars and place back in the freezer.

  6. Melt coconut oil and chocolate chips in a small pot over low heat (or if in a hurry, microwave for ~30 seconds).

  7. Pour melted chocolate over the bars. Spread with a spatula until evenly coated. Once coated, place on a lined plate or tray and freeze until firm, about 20 minutes.

  8. Wrap each bar in parchment paper. Store in the fridge for a week or freeze for up to 2 months. Enjoy!

BreakfastKevin Slavin