I love cliff bars! And out of pure curiosity my friend Megan and I thought we’d try to make some homemade ones, which surprisingly turned out to be pretty tasty! An added bonus to making them at home is that you can ensure that they are gluten free if you have an intolerance or are celiac. The three “flavours” we chose to reconstruct were Mint Chocolate Chip, Chocolate Coconut and Chocolate Cranberry; can you tell we LOVE chocolate?! All of which are so tasty that I can’t pick my favourite! We adapted my Cocoa Date Energy Balls recipe for the body of the bars, split it up into three bowls and added the flavour specific ingredients. Here’s the super easy recipe to these healthy, gluten free homemade Clif bars!
- 2 1/2 – 3 cups of dates
- 1/2 cup chopped almonds (use more for a dryer bar)
- 1/2 cup sunflower seeds (use more for a dryer bar)
- 1/4 cup flax seeds (use more for a dryer bar)
- 1 tsp cinnamon
- 1/2 cup honey (could also substitute with agave syrup or brown rice syrup)
- 1/2 cup peanut butter (could also substitute with almond butter)
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup rice krispies (make sure to use a Gluten Free variety, as the original kind contains gluten)
- 1 cup of oats (be careful to pick a brand of oats that’s gluten free)
- Oil to grease pan (can use anything from Pam to coconut oil, your preference)
Mint Chocolate Chip Bars:
- 1/2 cup chocolate chips
- 1 tsp mint extract
Chocolate Coconut Bars:
- 1 cup shredded, unsweetened coconut
Chocolate Cranberry Bars:
- 1/2 cup cranberries
- 1/4 cup extra sunflower seeds
Method of Madness:
1. Soak the dates in a bowl of warm water for 10-15 minutes. This softens them up and makes them easier to puree.
2. In a blender/food processor/hand blender (I used a hand blender) chop up the almonds, sunflower seeds, flax seeds and cinnamon until fairly fine, chunks are ok. Set aside in a medium sized bowl.
3. Blend/puree the soaked dates until a near pureed consistency. You might need to add a couple tablespoons of water to facilitate the pureeing. Add to the bowl with the seeds.
4. Add the oats and rice krispies to the date and nut bowl. Mix together well.
5. In a small saucepan, combine the honey, peanut butter, cocoa powder and vanilla over medium heat until a smooth consistency is reached. Add the sauce into the bowl with the date mixture and mix well.
6. Split up the base mixture into three bowls and add the bar specific ingredients to each, as specified above. Mix well.
7. Spread out each mixture onto a greased cookie sheet so it has about a 1.5cm thickness. Sprinkle desired toppings on top. Yields about 18 bars total, depending on how thick and big you make them.
8. Set aside in the freezer for 60 minutes before cutting individual bars and wrapping them in wax paper. Best stored in the freezer.
There are a few things I would do differently next time; add more seeds or nuts to the base mixture, this should help make the bars more mouldable and less gooey. Otherwise, the bars were pretty tasty and easy to make! For added convenience, we put 3-4 bars per ziplock bag to be stored in the freezer, this makes them great for grab and go snacks! Hope this helps satisfy your Clif bar cravings, enjoy!