The phrase “energy bar” seems to drum up images of sticky slabs of goodness-knows-what, mushed together with a sickly helping of honey, that threaten to break your teeth with every arduous bite.
I, personally, prefer a bar that is flavourful, not sickly sweet or deathly chewy, and that is lighter to digest. And, one that gives you the wholefood nutrition you deserve from such a snack.
This recipe carries nutty notes of toasted almonds and a generous saltiness which cuts the sweetness of the honey and allows its flavour to sing. And the winner here: tart, lavish rum-soaked Inca berries – a flavour that transports you to some foreign sunny place.
It’s an energy bar that’ll have you eating luxury on the go. Or on the couch with a big dollop of yoghurt. Whatever you need that energy for.
Salted Honey & Spice Energy Bars with Rum-Soaked Inca Berries
Makes 6 large or 8 medium
- 1/3 cup dried Inca berries
- 2 tbsp rum
- 1/3 cup honey
- 1/4 cup coconut oil
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- 1 cup almond meal
- 1/2 cup almonds, roasted and chopped
- 1/2 cup desiccated coconut
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- In small bowl, soak dried Inca berries in rum for 1 hour or overnight. Drain and reserve the rum for another use.
- In a small saucepan, bring honey and coconut oil to a simmer over medium-high heat. Reduce heat to low and continue to simmer for 2 minutes, stirring frequently.
- Add salt and spices, and whisk to combine. Add remaining ingredients and rum-soaked Inca berries. Stir until everything is fully coated and distributed.
- Transfer to small slice tin or container lined with baking paper. Press and smooth the top with the back of a spoon. Chill for 4 hours or overnight, until set.
- Cut into bars and store leftovers in an airtight container in the fridge.