alive logo

Spiced Date Nut Energy Squares

Makes about 27 energy squares.


    Spiced Date Nut Energy Squares

    Easy to carry. Simple to pop and savour while on a rugged path. And quick to assemble in bulk. Make ahead and refrigerate for a week, or store in the freezer for up to a month.


    Did you know?

    Date Nut Energy Squares go down especially well with coconut water! In the ancient Indian language of Sanskrit, the coconut palm is known as kalpa vriksha, meaning “tree that gives all that is necessary for living.”


    Spiced Date Nut Energy Squares


    • 12 large, pitted Medjool dates
    • 1/2 cup (125 mL) finely chopped walnuts
    • 1/4 cup (60 mL) coarsely chopped raw almonds
    • 1/4 cup (60 mL) chopped dried mango
    • 1/2 cup (125 mL) unsweetened, medium-flaked coconut
    • 1/4 cup (60 mL) agave or brown rice syrup
    • 1 tsp (5 mL) cinnamon
    • 1/4 tsp (1 mL) nutmeg


    Per serving:

    • calories76
    • protein1g
    • fat3g
      • saturated fat1g
      • trans fat0g
    • carbohydrates13g
      • sugars10g
      • fibre1g
    • sodium6mg



    Line a 9 in (23 cm) loaf pan with parchment paper. Combine dates, walnuts, almonds, mango, coconut, agave or brown rice syrup, and spices in food processor or high-speed blender. Pulse until it reaches the consistency of a smooth dough.


    Press into prepared loaf pan. Cover and place in freezer until firm. Remove and cut into 1 in (2.5 cm) squares. Pack into small bags to take on the trail.


    Like this recipe?

    This recipe is part of the Pack Your Panniers collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.