Vegan Raspberry Pistachio Energy Bars

Vegan Raspberry Pistachio Energy Bars

Vegan Energy Bars Sweetened With Yacon Syrup
Servings 8 bars


  • Food Processor
  • Mixing Bowl
  • Baking Tray
  • Silicone Spatula


Ingredients (for 15cm square tray, makes 8 bars):

  • 50 g medjool dates
  • 60 g cashew butter or almond butter
  • 40 g yacon syrup
  • 15 g odourless coconut oil
  • 100 g oats
  • 60 g chopped toasted pecan nuts
  • 60 g chopped toasted pistachio nuts
  • 50 g fresh or frozen raspberries (defrosted)
  • 10 g dried raspberries (pieces or powder)
  • 5 g chia seeds
  • 30 g dried apricots (chopped)
  • 1 pinch salt

For the topping (optional):

  • 40 g cocoa liquor
  • 15 g yacon syrup
  • 20 g chopped pistachios



  • Start by blending dates, yacon syrup, cashew butter (or any other nut butter available to you), and fresh raspberries in a food processor until a thick sticky paste is achieved
  • Transfer the paste into a mixing bowl
  •  Add the remaining ingredients to the bowl and mix thoroughly
  • Let the mixture thicken for approximately 15 minutes
  • Once a thick consistency, line the baking tray with parchment paper and transfer the mixture into the tray
  • Smooth the surface with a spatula
  • Set in the freezer for a few hours
  • Remove the frozen mixture from the baking tray and cut it into 8 even bars
  • Melt cocoa liquor in a bowl on a saucepan with hot water, then proceed to add yacon syrup and stir until the mixture is well combined
  • Dip each frozen energy bar in the chocolate mixture and sprinkle with pistachios pieces
  • Leave to set
  • Store in the fridge for up to 1 week or in the freezer for up to 2 months

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