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Homemade 3-Ingredient Energy Bars

Achieve store-bought energy bar perfection in your own kitchen with this simple, three-ingredient recipe.

While we all love convenience and grabbing a handful of prepackaged bars from the store to snack on each week, we can all agree that the price is not so nice after a while. These little bites of energy can cost anywhere from $2 to $3 a pop, and if you're snacking on these daily, that price can really add up. So, instead of stocking your cart with bars that may be overly processed and over priced, ensure a healthy, budget-friendly snack by making your own at home.

Ingredients: (Makes 16 bars) 3 cups pitted dates 2 cups roasted, unsalted peanuts ¼ teaspoon of salt

Directions: 

1. Place 1 1/2 cups of dates, 1 cup peanuts and 1/8 teaspoon of salt in a food processor. Pulse until combined. Remove. Repeat with second half of ingredients.

2. Roll mixture in between two pieces of parchment paper until evenly distributed and flat.

3. Refrigerate for 2 hours.

4. Remove from fridge and cut 12 even bars; wrap each bar in parchment paper and plastic wrap.

5. Store in fridge for up to one month.

Step 1. Break out the ingredients into two batches, by combining 1 1/2 cups of dates, 1 cup peanuts and 1/8 teaspoon of salt in a food processor.

Step 2. Pulse for 1-2 minutes on high, stopping about every 30 seconds to scrape down the edges. Pulse until the consistency looks like the image below. If you don't have a food processor, you can also use a blender.

Step 3. Remove the first batch and repeat again with the second batch. Place the "dough" between two pieces of parchment paper and roll flat. You can also place the mixture in a casserole dish to shape and mold. Refrigerate for a minimum of two hours, then remove and cut 16 even bars.

Step 4. Wrap each bar in parchment paper, then plastic wrap. Store in the fridge for up to a month.

Serves 16 (serving size: 1) CALORIES 196; FAT 9.1g (sat 1.3g, mono 4.5g, poly 2.9g); PROTEIN 5.1g; CARB 28g; FIBER 3.7g; CHOL 0mg; IRON .7mg; SODIUM 40mg; CALC 24.9mg

Recipe inspired by Detoxinista

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