alive logo

Easy No-Bake Energy Bars

Makes 36 squares


    Easy No-Bake Energy Bars

    You’ve heard all about MCT oil by now—the product of coconut oil that’s much easier to remember when you use the acronym instead of the whole name (medium-chain triglyceride) that can give your health a mighty boost.


    Available in both oil and powder, MCT oil is also found in solid coconut oil form. But the oil version has a low smoke point and is not suitable for cooking. It can be added to smoothies or stirred into raw nut bars for optimal nutrition, as shown in our delicious energy-packed recipe.

    These quick and simple-to-make bars are the perfect pack-me-up for a quick pick-me-up at the office, at the gym, or on the road. The addition of MCT oil gives this recipe an added boost of goodness.


    Easy No-Bake Energy Bars


    • 1 cup (250 mL) pitted Medjool dates, about 10 large dates
    • 1 1/2 cups (350 mL) gluten-free large flaked oats
    • 1/2 cup (125 mL) raw peanuts, cashews, or walnuts
    • 2 Tbsp (30 mL) MCT oil or powder
    • 2 Tbsp (30 mL) raw honey or pure maple syrup
    • 1 tsp (5 mL) pure vanilla extract1 oz (28 g) dark chocolate


    Per serving:

    • calories62
    • protein1g
    • fat2g
      • saturated fat1g
      • trans fat0g
    • carbohydrates10g
      • sugars6g
      • fibre1g
    • sodium1mg



    Line 9 in (23 cm) square pan with parchment paper, allowing it to extend over edges of pan.


    In bowl, place pitted dates, cover with warm water, and set aside to soak and soften, about 1 hour. Drain well.


    In food processor or blender, whirl oats until finely ground. Add drained, soaked dates, nuts, MCT oil, honey or syrup, and vanilla. Whirl until blended, scraping down sides of bowl occasionally. Transfer to prepared square pan and press into an even layer.


    Melt chocolate and drizzle overtop. Refrigerate or freeze until firm.


    To serve, cut into 36 squares. Store in sealed container in refrigerator. Bars have a texture similar to dried fruit leather.



    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.