No Bake Cacao + Goji Berry Energy Bars (Vegan, Gluten Free + Nut Free)

I’ve been looking more closely at the snacks I buy and decided to swap my usual treats for something a little different. Instead of reaching for my favourite Fry’s Chocolate Creme bars, I started picking up cereal bars that fit my preferences - vegan, nut free and gluten free. There are actually loads of options out there now! The only downside? They’re pricey. You’re often paying at least £2 for just three bars (unless they’re on offer), which soon adds up.

So I thought, why not try making my own? That way I could choose exactly what goes into them and save a bit of money at the same time. And that’s how these no bake cacao and goji berry energy bars came about - simple to make, full of flavour, and made with ingredients you can easily find in most UK supermarkets (I even picked up my cacao powder in Aldi for just over £1 for a large bag). 

I can say with certainty that these cost me far less than shop-bought versions, and there’s something incredibly satisfying about making your own snacks from scratch.

The ingredient list isn’t set in stone either. You could swap some of the seeds or berries for nuts, leave out the cacao, or even add a pinch of salt for a more savoury twist. I chose these particular ingredients because they suit my needs, but feel free to experiment and make them your own.

If you do make these energy bars, please tag me on Instagram using #susiechef - I’d love to see your creations and any variations you come up with!

Total time: 3.5 Hours
Yield: 16 Pieces
Ingredients

• 130g Mixed Seeds
• 20g Chia Seeds
• 20g Ground Flaxseed
• 175g Soft Pitted Dates
• 3 Heaped Tsp Cacao Powder
• 1 Tsp Vanilla Extract
• 40g Goji Berries

Cooking Directions

1. In a food processor, blend all the ingredients except the goji berries together.
2. Do this until a smooth mixture is produced, then add in the goji berries and briefly pulse the processor, just enough so the goji berries are mixed in.
3. Line a 7-inch square cake tin with greaseproof paper.
4. Pour the mixture into the tin, using a spatula to push the mixture down so it is evenly distributed and fully "squished" (it is essential that the mixture is fully compacted, otherwise it will fall apart).
5. Transfer to the freezer and chill for 3 hours.
6. Remove from the freezer, cut into small bars then store in the fridge for up to one week.

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