Recipes // Snacks // Double Energy Crunch Bars

Double Energy Crunch Bars

By Judi and Shari Zucker

Yield 30 bars

  • Yield 30 bars
  • 1 cup dry roasted sunflower seeds
  • 1/2 cup toasted sesame seeds
  • 1/2 cup raisins
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup brown rice syrup
  • 3/4 cup toasted sunflower seed butter
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla
  • 4 cups crispy rice cereal
  1. Lightly oil 16 x 11 inch pan and set aside
  2. Place sunflower seeds, sesame seeds, raisins and coconut in large bowl and mix well.
  3. Heat the brown rice syrup in a large pot over medium-low heat for about 20 minutes. Add the sunflower seed butter and agave. Continue to heat while gently stirring, for 20 seconds, or until mixture is hot, smooth and creamy. Remove from heat.
  4. Stir the vanilla into the hot mixture and then add the crispy rice cereal and seed/dried fruit mixtures. Stir well with a large wooden spoon or spatula until all the ingredients are well coated.
  5. Empty the mixture onto the prepared baking pan and spread evenly with a spatula. With oiled hand(or use a butter knife), firmly pat down the mixture in ½ inch thickness.
  6. Place pan in the refrigerator for an hour or until the mixture is firm.
  7. With a sharp knife, cut the mixture into 2 inch squares.  Layer the squares in an airtight container (aspirate each layer with a sheet of waxed paper) and refrigerate up to a week or freeze up to two months.

Change It Up

Instead of (or addition, to) raisins try other dried unsulfured fruit like pineapple, mango, blueberries, cranberries and apples.

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