A far cry from the dry packaged bars that leave you searching for the nearest spigot, these moist tropical bars deliver plenty of energy from natural sugars to keep you ahead of the pack. Plus, they’re fit to eat for all sorts of dietary restrictions.
You can also roll the mixture into 1-inch balls for use as a pre-workout nibble or healthy snack. I keep a few pieces of ginger stashed in the freezer since it’s easier to finely grate frozen fresh ginger for use in recipes such as bars and hot drinks.
- Splurge and swap the cashews for macadamia nuts
- Replace lime zest with lemon zest
Mango Lime Bars
- 1½ cups dried mango
- 1 cup pitted dried dates
- 1½ cups unsalted dry-roasted cashews
- 1/3 cup unsweetened shredded coconut
- 1 teaspoon grated fresh ginger
- Zest of 1 lime
- 1/8 teaspoon salt
Place mango and dates in a bowl, cover with hot water, and let soak for 30 minutes. Drain and pat away excess moisture with paper towels.
Line an 8 × 8–inch square baking pan with a piece of parchment paper large enough so there is a 1-inch overhang. Place cashews in a food processor and process until finely chopped. Add dried fruit, coconut, ginger, lime zest, and salt. Pulse until it sticks together.
Place bar mixture in pan. Place another sheet of parchment paper on top and press down to evenly spread mixture. Leave parchment paper atop and place pan in freezer until bars have hardened, about 2 hours.
Use the parchment paper liner to lift bar mixture out of pan and transfer to a cutting board. Slice into 12 bars and store in an airtight container in the refrigerator for up to 1 week.
Adapted from Rocket Fuel: Power-Packed Fuel for Sports and Adventure by Matthew Kadey, RD with permission of VeloPress.