Maple Macadamia Nut Energy Bars. I have my new favorite quick-fix breakfast.
When I think of summer snacks, I think 1) no oven on to heat up my house, 2) quick to make amid writing deadlines and my son’s therapies, and 3) DELICIOUS. To me, maple is delicious, and that kind of awesomeness should not be confined to a single season.
These bars blend up in a few minutes in a food processor or high-powered blender. Mash them in a lined loaf pan, let them chill, slice, eat. Try not to eat them all in one sitting. After all, these are packed with vitamins and healthy stuff–and no gluten!
The primary flavors are maple and macadamia infused with white chocolate, with the coconut mild in the background. These are dense in texture. I have made many variations of energy bars/truffles using dates like this, but I have never added almond flour before. Wow. It doesn’t add a strong almond flavor, but it does fill in those nooks and crannies. Everything melds together.
I don’t understand why more people aren’t creating recipes with maple, macadamia nuts, and white chocolate. If someone needs to start the trend, well, I volunteer as tribute.
Some other energy bars/truffles featured on Bready or Not:
– Blueberry Muffin Breakfast Truffles
– Chocolate-Coffee Truffles
– Chocolate Chip Cookie Dough Breakfast Bites
– Maple Energy Bars/Bites
Bonus Bready or Not: No-Bake Maple Macadamia Nut Energy Bars (Gluten Free)
Ingredients
- 1/3 cup almond flour or meal
- 6 medjool dates chopped, about 1/2 cup
- 2 Tablespoons shredded coconut
- 1 Tablespoon pure maple syrup
- 1 teaspoon maple flavor
- 1/4 cup cashews
- 1/4 cup macadamia nuts divided
- 2 Tablespoons white chocolate chips or vanilla chips
Instructions
- Prepare a loaf pan by lining the long sides with either waxed paper or parchment paper, with the paper sticking up on either side like a sling.
- In a food processor, add the almond flour, chopped dates, coconut, maple syrup, cashews, and most of the macadamia nuts. Set aside the reserved macadamias and white chocolate.
- Run the food processor until everything inside is ground down. The mix should stick together if you pinch it between your fingers; if it's not cohesive, drizzle in a tiny amount of water and pulse again.
- Add the remaining macadamia nuts and white chocolate chips. Pulse a few times to chop them up a little and distribute them.
- Pour into the loaf pan. Use a spatula to compress everything. Chill in fridge for at least an hour.
- Use the sling to lift up the macadamia mix. Slice into bars. Store in a sealed container in fridge.
- OM NOM NOM!
