Healthy Eggless Energy Bars Recipe Highlights
Please, raise your hand if you struggle with what to pack in your kids’ lunch boxes every day! The struggle is real! So, in my efforts to find alternatives, I found a great recipe in a BHG magazine, which I adapted so it could be egg-free. Thank goodness these Healthy Eggless Energy Bars were beloved by many taste-testers and judges, including my kids. This recipe is simple and crazy delicious. Made with wholesome ingredients and then drizzled with dark chocolate for a delicious finale. You’ll never go back to store-bought bars again!
Storing & Freezing Instructions
STORE: Store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
Brown sugar: Light or dark brown sugar will work well for this recipe. Pitted dates Orange juice & zest Fresh lemon juice Flours: You will need all-purpose flour and whole wheat flour. Apple pie spice: If you don’t have apple pie spice, substitute for 1 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/8 teaspoon ground allspice. Baking soda & baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Plain yogurt Pure maple syrup Dark chocolate and sea salt to drizzle (optional)
Dried Fruits: add ½ cup of dried raisins, cherries, cranberries, apricots, etc., in step 4, along with the dates mixture. Seeds: add ½ cup of pepitas, sunflower, hemp, etc., in step 4, along with the dates mixture. FREEZE: These bars are freezer friendly. Let them cool completely and wrap individually, freeze for up to 3 months and thaw before eating.
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Recipe Card 📖
This recipe was originally published in January 2019. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
