Chocolate Blueberry No-Bake Energy Bars

By Rea Frey Holguin

The creation of energy bars has given fit people an excuse to sometimes eat nothing more than a glorified candy bar. Words like “natural,” “energy,” or “protein” can lead us to believe that what we’re eating is good for us, when the truth is, these bars are usually so processed and sugar-laden that you end up feeling tired, not energetic.

A quick fix to this? Homemade no-bake energy bars that you can take with you everywhere you go. Perfect for that afternoon slump, all you need is a food processor or blender and a few key ingredients. Make a big batch and store in the freezer or refrigerator.

I like to compare these bars (in taste) to Clif. They have the same chewy texture, though they aren’t as hard or as sweet. They give me instant energy and are full of protein and essential fatty acids. High in antioxidants and flavonoids, they help reduce free radical damage in the body as well as improve cellular recovery. I originally snagged this recipe from THRIVE, but have changed a few key things. Enjoy!

Food Processor
Parchment paper (optional, to individually wrap like this)

1 cup fresh or soaked dried dates
1/4 cup almonds
1/4 cup blueberries (fresh or frozen, though I like frozen for this recipe)
1/4 cup roasted carob powder
1/4 cup flax seeds (ground)
1/4 cup hemp protein
1/4 cup pumpkin seeds
2 tbs. fresh lemon juice

Let’s get started.

In a food processor, process all ingredients until…

…well mixed!

Press flat into a glass container or cut into bars and store in individual baggies.

I like to throw mine in the fridge and take out individual portions when I’m running around.

All this good stuff in one, simple bar…


Check out more from Rea on ReaFrey.com

Read the comments or add yours.

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  1. YUM YUM these energy bars look perfect!I bet the roasted carob powder provided an amazing depth of flavor. Loving carob lately 😉

  2. I think you will love them! The carob adds a great chocolate flavor. If I want an “extra” dose of chocolate, I add in a few vegan chocolate chips. Delicious! They have become an absolute staple in my household. Let me know what you think!

  3. Laura

    I just made these and they are really good. I think I’ll keep them in the freezer because they are a bit soft and rather sticky in the warm, humid weather.

    Do you know how much protein is in each bar– assuming there are approximately 5 servings per batch? Thank you for this post. I also really enjoyed Rea’s interview.

  4. Hi, Laura! Thanks for the kind comments. Sorry for the late response! They work great in the freezer (as they can definitely get sticky in the warm weather). The entire batch has around 45 grams of protein, so you should be getting around 9 grams per serving. Hope that helps!!

  5. Erin

    Yum, I added cinnamon and it tasted great.

  6. Delicious. I have to make these bars. I’m going to Thailand in 2 weeks, and I think they’d make a lovely plane ride snack 🙂

  7. FrozenFoodie

    Can these be dehydrated, so they don’t get sticky in the warmer weather?

  8. FrozenFoodie, I’ve never tried dehydrating them before, but go for it! They do get a bit “sticky” if they are room temperature. Keeping them in the freezer is great because they never freeze completely and are more manageable when you’re toting them around.

  9. I love these bars and keeping them in individual baggies in freezer Is best considering ther’s no preservatives in them. Adding gogi berries, raisin, figs or prunes are good substitutes too if you don’t have dates around. Thanks for all your inspirational ideas, keep em coming!

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