Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray. This will keep the mixture from sticking to your hands.
Recipe information
Yield
Makes 12 Servings
Ingredients
Preparation
Step 1
Preheat oven to 200°. Lightly coat an 8x8” baking pan with vegetable oil spray. Line with parchment paper, leaving a generous overhang on all sides. Heat coconut oil in a large skillet over medium. Add oats and cook, stirring often, until golden brown, about 4 minutes. Let cool on a plate.
Step 2
Meanwhile, process 3 Tbsp. pistachios in a food processor until finely ground; transfer to a small bowl.
Step 3
Scrape seeds from vanilla bean into processor and add figs, prunes, ½ cup pistachios, orange zest, orange juice, salt, and 2 Tbsp. water; process until smooth.
Step 4
Transfer mixture to a medium bowl. Coarsely chop remaining ½ cup pistachios and add to bowl along with oats; mix well. Press firmly into prepared baking pan. Sprinkle with ground pistachios, pressing to adhere. Bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars.
Step 5
DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.
