I consider it nothing short of a miracle that I have now run my second half marathon. I want to share this recipe because I have to think that these little suckers are the reason I got all the way through it. First time around, I prepared and really trained. This time around, there was that little voice in the back of my head saying no big deal, you have already done this, so I did not devote myself to training like I should have. Life kept getting in the way of long runs and when the weekend came, I decided to put all my chips in one basket and try out this new power bar in hopes it would give me just that... lots of power.
So now I have two recipes under my belt for running. Check these out too if you like this sort of thing.
BONUS: These are gluten free if that it is important to you.
From my little kitchen to yours... Enjoy.
Almond Power Bars
Adapted from Elena's Pantry
Most of these ingredients can be found in the health food section of the grocery store. If you are hesitant to buy a whole jar of coconut oil, I actually have a stash of this because I use it as moisturizer. Google it... there are a thousand uses for the stuff. These made a great snack bar for the rest of the week as well.
2 cups raw almonds
1/2 cup flax meal (flax seed ground in Vitamix... I used the brand Bob's Red Mill)
1/2 cup shredded unsweetened coconut
1/2 cup unsalted creamy almond butter
1/2 teaspoon sea salt
1/4 cup coconut oil
a drizzle of honey
1 tablespoon agave nectar
1 tablespoon vanilla
1 bar of dark chocolate (73% cacao)
Step by Step
Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor. Pulse for 10 to 20 second. Melt coconut oil in a small sauce pan over low heat. Remove oil from heat, add drizzle of honey and vanilla. Stir oil to combine.
Add coconut oil mixture to food processor and pulse until a coarse paste forms. Spray 8x8 glass baking dish with a bit of cooking spray. Press mixture into dish. Chill in refrigerator for at least an hour, until hard. Melt dark chocolate in a small sauce pan, stirring frequently to not burn. Drizzle chocolate over bars and chill in the refrigerator for 30 minutes.
Remove from refrigerator, cut into bars and serve. Served best right out of the refrigerator.
Note: For a more "packable" bar, leave off the chocolate drizzle.
Makes 20 small bars.
Sure had fun running with you girls...