Marfigs' Munchies

Adventures in vegan eats and feats

Energizing power bars

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So last week I made some raspberry sweet potato brownies for a colleague who was feeling poorly. Well, today I was home sick with an infected stomach (oh yay!), so I decided it was the perfect time to share another treat I had made for her – it didn’t need blabbing all over the internet back then because it’s the best kind of treat there is – freezer happy!

I wanted to make her some energy bars to feel good but also to indulge over her week-long absence. Freezer-happy treats are the best because you really just pop one out when you’re keen and leave the others for another day. Treats with a time limit make me nervous and leave me sharing everything for fear that we’d all overdose in our home in the effort to wolf down fresh goods. Anyhow, these noms are a slight variation of my no-bake fig and prune bars which I adored.

Dried apricots and prunes and very good sources of dietary fibre, which helps to combat post-surgery stomach blues and blockages with all the glunky medications one gets given to soothe the very real pain. Added to that the health benefits of cashews and sunflower seeds, what’s not to adore? I also added lots of ginger to this because my colleague is the only other ginger monster I know, and it’s also good for nausea, which is often a bugger on its own post-surgery.


Makes 3 medium/”normal” bars or 9 mini bar bites

  • 1/2 cup apricots
  • 1/2 cup prunes
  • 1/4 cup sunflower seeds
  • 1/4 cup cashews
  • 2 TBSP crystallized ginger pieces (1 to process and another for sprinkling)
  • 1 TBSP hemp powder (protein-pow!)
  • 1 tsp matcha powder (energy-pow!)
  • 1 TBSP cacao powder (nom-pow!)
  • 1 TBSP lemon juice
  • 1/4 cup melt-able vegan-friendly choc chips (or make your own!)
  • tiny splash paprika, cinnamon & nutmeg

How to:

  1. Process all ingredients (except 1 TBSP ginger pieces) until they mush together (it won’t form a ball but when the mixture is punched it remains)
  2. Place mixture on plastic wrap and flatten into a 1/4″ rectangle. Cover in plastic wrap and refrigerate for an hour until firm OR freeze for half hour.
  3. Melt chocolate and pour over your pieces. Press in ginger pieces (or goji berries, cacao nibs…anything goes).
  4. Place open-face bars in the fridge to cool the chocolate (say 5 minutes) then cut into slices.
  5. Transfer to a plastic container and place in the fridge or freezer. I prefer mine in the freezer because extremes make my tastebuds happy.



These are such a quick, easy and versatile tasty snack. I usually leave my own snack bars chocolate-covering free, but since my pal is known to like chocolate, and post-doctoring everyone needs some creature comforts, I figured I could compromise my usual no-processed sugars rule (was too lazy to make my own choc!). Nom nom!

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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