Almond Power Bars

almond-power-bars-3-smEveryone is hungry.

But, it’s not time for dinner yet.

So, you open your cupboards and all you find in there are….



If you’re reading my blog, it’s highly likely you are aiming to eat less processed foods and this scenario (or one similar to it) has probably happened in your own kitchen.

If you have kids, the problem becomes even bigger because there are few things that moms find more annoying than hungry, whining kids and NO SNACKS to be found.

Well, I’ve discovered a solution in the book Healthy Snacks on the Go, by Katie of Kitchen Stewardship!

In it,  you’ll find all sorts of ideas for homemade, nourishing snacks. The chapters include topics like:


• Bars

• Munchy Crunchy (crunchy snacks, including crackers)

• Muffins & Biscuits

• Other backpack-ready snacks (applesauce, fruit rolls, jerky, etc)

• Lunchbox goodies (dips, salads, puddings, etc)

Katie was nice enough to allow me to share one of the recipes from her book – Almond Power Bars.

Almond Power Bars


2 cups almonds (raw orcrispy nuts)
½ cup flax meal (flax seeds ground in a blender)
½ cup shredded coconut (unsweetened)
½ cup unsalted almond butter (like peanut butter, made from almonds instead)
½ teaspoon salt
½ cup coconut oil (unrefined is best; could probably sub butter here)
1-2 Tbs honey
1 Tbs maple syrup
2-3 teaspoons homemade vanilla extract (or at least real)
a few squares dark chocolate, less than half a bar needed for thin layer (optional)


  1. Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor.
  2. Pulse briefly, about 10 seconds.
  3. In a small sauce pan, melt coconut oil over very low heat.
  4. Remove coconut oil from stove, stir sweeteners and vanilla into oil.
  5. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
  6. Press mixture into an 8 x 8 glass baking dish.
  7. Chill in refrigerator for 1 hour, until mixture hardens.
  8. In a small saucepan, melt chocolate over very low heat, stirring continuously.
  9. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
  10. Remove from refrigerator, cut into bars and serve.

Makes 20 bars

*** Click here to purchase her book.***


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This post is shared at: Weekend Wonders


  1. Leave a Reply

    September 21, 2013

    I would sub ground chia seeds for the flax seeds here: Chia are more nutritious given a higher mineral content, also far lower in carb (1.6 per oz for chia vs 8.2 for flax,) nearly as high Omega 3 and protein but most importantly SHELF STABLE (even at room temp) far, far longer than flax. Which not only affects ones finished product, but the ease of storing one’s ingredients. Further, chia has a neutral or slightly nutty taste vs flax’s fairly strong taste to which some object.

    Oh, and one more thing: Chia are derived from a plant in the mint family. Therefore, I suspect, but cannot yet prove that they are a diaphoretic herb and therefore should be at least a slight preventative for colds and flu. And in my experience and observation, they seem to be a Liver Yin tonic with few observable unwanted (side) effects even at high dose (very unusual for a tonic herb, esp a liver tonic herb.) I know that this level of technical information may be useful only for herbalists, but since I have found it very difficult to find any medicinal property information on chia seeds, I thought I would include it.

    Disclaimer: I have no interest in promoting any particular product(s) as I sell no products, however as an Chinese medicine physician active in promoting a return to traditional foods, I have an interest in promoting what I believe to be the best ingredients.

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