Fruit-flavored and fruity items don’t do much for me. Even at my most ragingly premenstrual, when I want to eat everything in sight, if you put a Starburst or some Skittles or a fruit tart in front of me I’d be all, “I know I just tried to lick your hand because it looked like there was a drop of melted chocolate on it, but suddenly I’m just not hungry anymore.”
I have found that knowing what truly satisfies me goes a long way towards controlling my overeating, and if you asked me last week I’d have told you that my sweetness cravings only have eyes for chocolate or peanut butter or MAYBE cinnamon-sugar if I’m feeling saucy. THEN I tried some Emmy’s Lemon Ginger Macaroons, and now lemon-ginger-coconut is on my list of deeply satisfying flavor combinations. It tastes like summer!
That lemon-ginger-coconut-loving thought was kicking around in my noggin when it joined up with another little thought about Shutterbean’s homemade Larabars. Then those two joined up with a third thought that I have never posted a breakfasty or snacky item in my recipe collection. And today’s recipe was born!
These bars are DELICIOUS! I ate one or two of them every single day this week. There’s nothing like a homemade gluten-free, vegan treat item made with totally normal items you can find in your grocery store, even if your grocery store is not a Whole Foods or a health food store. Making them is a snap, they were done and chilling in the fridge all during the course of one commercial break of Bethenny Ever After.
Possibly a good homemade gift for me to keep in my back pocket to restore my reputation from being a creepy hand-licker, if that whole scenario ever comes true.
Lemon Ginger Energy Bars
1 cup raw almonds
1/2 cup raw cashews
1/2 cup unsweetened shredded coconut
1.5 cup pitted dates
1 T. lemon juice
zest of 1 lemon
1.5 t. freshly grated ginger
Yield: 10-12 bars
Prep Time: 2 minutes
Cook Time: 0 minutes
- Line a 9×9 baking pan with parchment paper
- Combine all ingredients in a food processor until very well mixed.
- Press into baking pan.
- Chill in refrigerator for 2-3 hours, and then cut into bars.