Our new cookbook comes out August 14th! Run Fast. Cook Fast. Eat Slow. is finally here! Available anywhere books are sold.
Adventure Bars Recipe

Adventure Bars Recipe

Homemade Bars to Fuel Your Marathon Training 

If you’re looking for another great cookbook written by a runner for runners check out Jen’s new book, Simple Green Meals. We love that Jen’s approach to eating is similar to the Run Fast. Eat Slow. way. She too believes that food for athletes isn’t just fuel but meant to be enjoyed. All of her recipes are flavor-forward, nutrient-dense and plant-powered.

I recently had the chance to “hang out” with Jen via Instagram live and we realized that although we are in opposite corners of the country (she’s in Florida, I’m in Oregon) we have a lot in common, including two energetic kids. After our chat, Jen inspired me to whip up a batch of these energy bars from her new cookbook.

I used sesame seeds instead of hemp hearts (I'm all about cooking with what you have!) and I added a couple pinches of sea salt (I crave salt on long runs). I love to wrap these Adventure Bars individually and stash them in the freezer so that I can grab them anytime I’m heading out on a trail adventure.

They turned out so good that I asked her to share the recipe with you!

Fuel happy!!

Elyse

 

Adventure Bars Recipe

From Simple Green Meals By Jen Hansard

Next time you’re heading out on a grand adventure, bake these bars. They’re loaded with protein, natural sugars, and healthy fats thanks to the cashews and hemp hearts—and they have the most amazing chew factor going on thanks to the antioxidant-rich dried fruits. If you want your bars bite-size, cut them into 16 squares instead of 8 bars. Makes 8 bars 

1 cup raw cashews

1⁄2 cup unsweetened shredded coconut 

1 cup medjool dates, pitted

1⁄2 cup dried apricots 

1⁄2 cup dried tart cherries

4 tablespoons chia seeds

4 tablespoons hemp hearts 

1⁄2 cup creamy almond butter 

 

  • In a food processor fitted with the chopping blade, combine the cashews and coconut and pulse until finely chopped. Transfer to a bowl.
  • Place the dates in the food processor. Pulse a few times, then process the dates until they have turned into a paste. Add the apricots and cherries and pulse a few times. Return the cashew mixture to the fruit, along with the chia seeds, hemp hearts, and almond butter. Process until the ingredients are well combined—neither too dry nor too sticky—and hold together nicely when pressed. If the mixture is too crumbly, add a little more almond butter or a tiny bit of water and process again.
  • Lay a piece of parchment paper on a clean, flat surface and turn the mixture out onto it. Press the mixture together and form into an 8-inch square that is a little thicker than 1⁄4 inch. Place in the fridge or freezer to firm up before cutting into 8 bars.
  • Wrap the bars individually in parchment paper. They will keep for several weeks in the fridge or several months in the freezer.

 

GLUTEN FREE, VEGAN, DAIRY FREE

 

On Monday I had the chance to run my favorite 9-mile Green Lakes Trail, Three Sisters Wilderness and it was the perfect bite-size snack for right before we started the run.

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