Saturday, September 20, 2014

Sage Hill Inn-ergy Bars: Cocoa-Coconut

Sage Hill Inn-ergy Bars: Cocoa- Coconut (adapted from Nourish the Roots)
Makes around 16 bars 

Dry Ingredients
1 cup  pumpkin seeds
1 cup dried shredded coconut
1/2 cup crushed almonds
1/2 cup sunflower seeds 

Wet Ingredients

20 fresh medjool dates, pitted
6 tbsp coconut oil, room temperature
4 tbsp raw cacao powder
1 teaspoon vanilla extract

1. In a food processor or high speed blender, pulse the dry ingredients quickly. Do not over-process, you want it a little crunchy. Place the mixture in a bowl and set aside. Add half of the dates and the rest of the wet ingredients to the food processor. Run the processor for 30 seconds, then add the rest of the dates one at a time while the machine is running until the mixture is smooth. You might have to help out by stirring around a few times with a fork or add a dash of water.

2. Pour the wet ingredients over the dry ingredients, stir until well combined). Press the mixture evenly into a 11 x 7-inch  baking dish, make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. Will keep around a week in the fridge.


  1. My wife and I enjoyed the Inn-ergy Bars you had out this past weekend, which seem similar to these but had different ingredients (Mango, Blueberries, Cranberries, Oats, Pumpkin Seeds, Almonds, Pecans, Peanut Butter, Blue Agave and Dates). I'm looking forward to trying the recipe above and adapting it to use the ingredients from the bars we had during our stay.