Brownie Maca Energy Bars Recipes

BIG SLAB BROWNIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 26-by-18-by-1-inch baking sheet with nonstick spray and line with parchment paper, leaving a 1-inch overhang over the sides. Spray the parchment with nonstick spray.
• In a large bowl, whisk to combine the flour, cocoa powder, baking powder and salt; set aside.
• In a stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs 1 at a time, then the vanilla extract until completely incorporated. Add the flour mixture a cup at a time and beat until combined.
• Remove the bowl from the stand and use a rubber spatula to fold in the chocolate chips and cherries. Press the dough evenly into the prepared pan and bake until cooked through, about 30 minutes. Cool on a rack to room temperature, about 20 minutes.
• Pour the Chocolate Ganache over the brownies and let cool. Cut into 32 rectangle-shaped cookie bars.
• Put the chocolate chips in a medium bowl and set aside. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edge of the pan, about 3 minutes. Pour the heavy cream over the chocolate and stir until completely melted and smooth.

AJIL

Steps:

• For the salty ajil: Place the pumpkin seeds, almonds, cashews, hazelnuts and pistachios in a large bowl and stir together with a large spoon. Cover and store in an airtight container in a cool, dry place for up to 2 weeks.
• For the sweet ajil: Place the dried apricots, dried figs, almonds, cashews, hazelnuts, walnuts, dried mulberries, raisins and sultanas in a large bowl and stir together with a large spoon. Cover or store in an airtight container in a cool, dry place for up to 2 weeks.

"DANCE THE NIGHT AWAY" ENERGY BARS

Steps:

• Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water. Depending on how dry it is, this could take up to 15 minutes. Drain off the excess water and pat dry with a paper towel.
• Put the almonds in a food processor and process until small pieces form but before it becomes a paste. Pulse as needed. Add the fruit, salt and flaxseeds, if using. Process to combine. The mixture should pull away from the sides. If it doesn¿t, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed. Shape the fruit mixture into a log. Put the sesame seeds in a bowl, if using, and roll the log in the seeds to coat the outside.
• Line a 9-by-5-inch loaf pan with plastic wrap. Lightly spray it with cooking spray. Lightly spray a second piece of plastic wrap. (You will use it to help press the mixture flat without getting your hands sticky.) Put the fruit mixture in the prepared pan, top with the second piece of sprayed plastic wrap and press down to flatten and spread evenly in the pan. Refrigerate, covered with plastic wrap, until firm, about 1 hour.
• Lift the mixture from the pan using the plastic wrap. Place on a cutting board and cut into 8 even pieces. Wrap each bar in plastic wrap, parchment or waxed paper. The bars will keep for 2 to 3 days at room temperature, 2 weeks in the refrigerator and 2 months in the freezer.

APPLE PIE SUPER PROTEIN BARS

Steps:

• Preheat the oven to 325 degrees F. Grease an 8-by-8-inch baking pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
• Place the apples, walnuts, chopped and sliced almonds, flaxseed meal, puffs cereal, hemp seeds, protein powder, cinnamon, salt, rice syrup and maple syrup in a large bowl. Stir to combine and evenly coat. Transfer the apple mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly. Bake until just firm, about 12 minutes. Let cool completely on a rack.
• Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the apple bar from the pan and cut evenly into 12 bars. Place, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.