By Granola bars made with adaptogenic herbs to fuel a summer of fun.
It’s summertime, which means we are on the GO—packing in all the summer fun, outdoor adventures, and finding rest and renewal where we can.
Sometimes when we’re busy, it’s easy to forget to stop and eat, but planning ahead of time and having these adaptogenic energy bars ready to eat makes for easy fuel when we need it.
Full of protein, good fat, and adaptogenic herbs, these are our go-to snacks for keeping ourselves supported during this busy time of year.*
The secret ingredient: Energy Tonic®, our energizing herbal extract blend with adaptogens like rhodiola and eleuthero, some of the most widely used adaptogenic herbs to protect your body from the depleting effects of occasional stress and fatigue. Used as a daily tonic, Energy Tonic can help energize, support healthy athletic performance, boost stamina, help restore mental alertness when experiencing fatigue, and enhance your experience of general health and well-being.*
Herbal energy bars
Servings: about 10-13 bars, depending on size.
Ingredients
Base:
5 cup oats
1 cup hazelnuts, roughly chopped
1/2 cup raw pumpkin seeds
1 cup chopped dried fruit- we opted for apricots + figs, but other dried fruit would also work
2 tbsp. coconut oil
1/3 cup thick honey, creamed works best
1/3 cup tahini
1/2 cup sunflower seeds
1/4 hemp seeds
1 tsp vanilla extract
¼ tsp sea salt
Top layer:
1 cup peanut butter or almond butter, or a mix of both
2 tbsp Energy Tonic
1 tsp vanilla extract
1 cup dark chocolate either for dipping or sprinkling
Flaky sea salt for sprinkling
Directions:
Preheat the oven to 325°F. Place oats, pumpkin seeds and chopped hazelnuts on a rimmed baking sheet and bake until the oats are golden and smell toasty-for about 15 minutes. Remove from the oven and let cool.
In a small saucepan, melt the coconut oil over low heat. Add the honey, tahini, and vanilla; whisk thoroughly.
Roughly chop the dried fruit and set aside.
In a large bowl, combine the cooled oats, hazelnuts and pumpkin seeds with the dried fruit, sunflower seeds, hemp seeds and salt. Pour the wet ingredients over the dry and stir to mix.
Line an 8×8″ pan with plastic wrap or parchment paper. Spoon the mixture in and press it firmly into the pan, especially around the edges and corners.
Combine the peanut butter with the Energy Tonic, vanilla, and maple syrup–mixing well into a solid paste. Spread over the top of the granola bars. Set in the freezer to firm up for at least 4 hours or overnight.
When the bars are set, remove them from the freezer and cut the base into 12 even pieces.
Set a double boiler up on the stove, over a low simmer. Melt the chocolate and then dip or coat each bar piece in chocolate, then place on a piece of parchment to cool and set. Drizzle remaining chocolate over the top, then sprinkle with flaky salt.
Once cool, enjoy up to 2 bars a day. Store bars in the fridge for up to one month.
*Adapted from My New Roots Candy Granola Bar
