Energy Boosting Bars - Diane Peternel

Energy Boosting Bars - Diane Peternel

One of our amazing ambassadors, Diane Peternel, who is a triathlete in training and big chocolate lover, has shared with us this tasty, nutritious and easy to make energy bar recipe to keep you fuelled! - 80NoirUltra


These bars are a great snack to make in advance for when the munchies strike, they are also perfect if you’re on the go and inclined to snack on unhealthy convenience options! I tend to make a batch on a Sunday which I can grab one during the afternoon if I need a delicious, healthy, energy boost after an early morning training session. 


The addition of the dark chocolate adds depth to the flavours, especially when combined with a pop of zesty orange juice. If you do have a fresh orange to hand add the zest to the dried fruit before mixing in the juice.


The beauty of this recipe is that is it is easily switched depending on what is in your cupboard. I have a different combination of nuts and seeds practically every time. I have made it with just dried cranberries instead of mixed fruit, used lemon juice instead of orange. Swapping the nut butter makes a subtle difference to the flavour too. 


You will need: 

100g oats - regular or gluten free 

40g mixed nuts (this time I used pecans, hazelnuts, walnuts, macadamia, almonds and cashews) 

2 tbsp desiccated coconut 

40g mixed seeds 

80g dried fruit of your choice  

80g chopped dates  

75ml orange juice 

50g 80 Noir Ultra dark chocolate beads 

1 tbsp ground flaxseed 

1tsp ground cinnamon  

1 large ripe banana 

1 tbsp vanilla essence 

4tbsp nut butter of your choice 

Preheat oven to 170 (fan) / 190 (conventional) / 375 (Fahrenheit) 

Line an 8” x 8” baking tin with greaseproof paper or lightly grease a brownie tin



Place the oats, nuts, coconut and seeds on baking trays and pop in the oven for 5-7 minutes, they want to be lightly toasted so be sure to set a timer and check at 5 minutes.


Meanwhile place the dried fruit and dates in a large bowl with the orange juice (and zest if using fresh organic oranges), mix to coat and leave to soak while you chop the chocolate beads  


Take the toasted ingredients out of the oven and add all apart from the nuts to the bowl with the fruit 


Chop the nuts and add them to the bowl with the fruit, add the flaxseed and cinnamon and mix well to combine  


In another bowl mash the banana (I use a potato masher as I find it easier and faster than a fork!), mix in the nut butter and vanilla  


Mix the contents of both bowls together and place in a baking tin, take care not to press too hard so that your snacks are nice and light. If using a large tinbake for 20 – 25 mins, if baking individual portions bake for 15-20 minutes, until golden brown


Pop the tin on a wire rack and cool completely in the tin before removing.


Store in an airtight container for 5-7 days



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