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Raise the Energy Bar

Any mother worth her apron will know the perils of chasing a child for proper sit-down meals. Little bundles of energy are constantly running around chasing fun all the time. Most mothers are also rather miffed at the way children tend to skip breakfast and the essential nutrition required for the day.

What if we were to tell you that you can package nutrition into homemade energy bars? And that these bars can be created from the leftover dry fruits under whose weight your pantry cupboard may be groaning under!

Why waste such quality nutrition as comes packed in nuts when you can create wholesome quick-bites out of them.

Chef Anand Panwar

For those who believe in a healthy lifestyle and so healthy food choices, converting this load of almonds, cashew nuts, walnuts etc into energy bar is probably the best way of consumption. For a few easy recipes, Chef Anand Panwar comes to the rescue. An Executive Pastry chef for Roseate Hotels and  Resorts, he was trained at the Delhi Institute of Hotel Management. Chef Anand says, “You can make sweet as well as savoury dishes out of nuts. The easiest is to crush mixed nuts coarsely and mix them with molten chocolates. Spoon a little of this choco-nut mixture onto parchment paper and leave in the refrigerator for an hour. Lo and behold, your very own chocolate-nut balls are ready!”

Here are some more recipes for energy bars that you could actually make with your children.




  • 1 cup/112g raw shelled pistachios
  • 1 cup/112g raw or sprouted pumpkin seeds
  • Pinch of sea salt
  • ½ teaspoon ground cardamom
  • 8 large pitted Medjool dates, (very soft)
  • ½ tsp. vanilla extract, (or vanilla paste)
  • 4 teaspoons/20ml coconut oil, in the liquid state

Method: Place pistachios, pumpkin seeds, salt and cardamom in bowl of food processor; pulse briefly until powdery (do not overmix or mixture will be greasy). Add dates, vanilla and coconut oil. Pulse until all ingredients are just combined and mixture starts to clump. Line a 9″x5″ loaf pan with parchment paper. Transfer mixture to pan, and use the back of a spoon to press mixture into a rectangle. Cover and chill in the fridge or freezer until firm. Unwrap block, lift out paper and cut into bars. Rewrap each bar in paper and store in an airtight container in the fridge or freeze.

2. Raw Energy Bars – Chocolate, Cashew, And Almond



  • 2 Cups (300g) Moist Medjool Dates, pitted and chopped
  • 2 Cups (280g) Raw Cashew Nuts
  • ½ Cup (60g) Raw Almond (without skin)
  • ¾ Cup (75g) Cocoa Powder
  • A Pinch Of Sea Salt
  • ½ Cup (40g) Unsweetened Shredded Coconuts
  • 2 Tbsp Vanilla Extract
  • 2 to 3 Tbsp Cold Water
  • (Equipment: Food Processor
  • 11 ½ x 4 ½ inches (29 x 12 cm) Loaf pan, lined with aluminium foil)

Method: Combine chopped dates, cashews, almonds, cocoa powder, and sea salt in a food processor. Pulse and process all the ingredients together until the texture is coarse. Then add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency. Scrape the dough mixture into the lined pan, press evenly with a rubber spatula, and chill for about an hour before serving.


Team THN

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