Why You’ll Love These Raspberry Almond Energy Bars

• They’re incredibly simple. Honestly, if you can stir ingredients in a bowl, you can make these bars. There’s no oven, no complicated techniques—just straightforward, satisfying kitchen alchemy.
• The flavour and texture are spot-on. You get this wonderful contrast between the sweet, chewy dates, the nutty crunch of almonds, and the bright, tangy pop of freeze-dried raspberries. It’s a symphony in every bite.
• They’re wonderfully adaptable. Not a fan of almonds? Swap them for pecans. Out of raspberries? Try dried cranberries or cherries. This recipe is a fantastic template for your own creations.
• They make you feel fantastic. These bars are packed with real food ingredients that provide lasting energy, so you can say goodbye to that sugar crash you get from processed alternatives.

Ingredients & Tools

• 200 g pitted Medjool dates
• 120 g rolled oats (ensure they are gluten-free if needed)
• 100 g raw almonds
• 40 g freeze-dried raspberries
• 2 tbsp almond butter
• 2 tbsp maple syrup or honey
• 1 tbsp chia seeds or flax seeds
• 1 tsp vanilla extract
• A generous pinch of sea salt

Tools: A food processor, an 8×8 inch (20×20 cm) baking pan, and parchment paper.

The quality of your ingredients really shines through here, so try to use the best you can find. Medjool dates are key—they’re naturally softer and sweeter than other varieties, which helps bind everything together beautifully. And don’t skip the salt! It might seem like a small thing, but it makes all the other flavours pop.

Serves: 9 bars | Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes

Before You Start: Tips & Ingredient Notes

• Are your dates a little dry? If your Medjool dates feel firm or have been in the cupboard a while, simply soak them in hot water for 10 minutes before using. Just be sure to drain them thoroughly and pat them dry, otherwise your mixture will be too wet.
• The power of freeze-dried fruit. Using freeze-dried raspberries instead of fresh or frozen is crucial here. They provide an intense, concentrated raspberry flavour without adding any extra moisture, which would make the bars soggy and prevent them from holding their shape.
• Toasting the almonds is non-negotiable. Seriously, it’s a game-changer. Just pop them in a dry pan over medium heat for 4-5 minutes, shaking occasionally, until they’re fragrant and lightly golden. This deepens their flavour immensely and adds another layer of nutty complexity to the bars.
• Parchment paper is your best friend. Don’t try to skip it or use grease instead. Lining your pan with parchment paper, with a little overhang on two sides, creates a “sling” that makes lifting the whole slab of bars out of the pan effortlessly easy for cutting.

How to Make Raspberry Almond Energy Bars

Serving Suggestions

Complementary Dishes

• A simple green smoothie — The fresh, clean flavours of a spinach and banana smoothie balance the sweet, dense richness of the bars perfectly, making for a complete and energising breakfast or snack.
• A pot of Greek yoghurt — Crumble a bar over a bowl of thick, creamy yoghurt for a parfait-style treat that adds crunch and fruity sweetness to your morning routine.
• A sharp cheddar cheese plate — For a more sophisticated snack, the sweet and tart notes of the bar are a fantastic contrast to the salty, sharp flavour of a good aged cheddar.

Drinks

• Cold brew coffee — The deep, smooth flavour of cold brew doesn’t fight with the bars’ sweetness; it complements it beautifully, making for an ideal afternoon pick-me-up.
• Earl Grey tea — The bergamot in the tea has a lovely citrusy note that really makes the raspberry flavour in the bars sing. It’s a wonderfully calming combination.
• A glass of almond milk — Sometimes, the most obvious pairing is the best. A cold glass of almond milk reinforces the nutty flavour and makes for a super-satisfying snack.

Something Sweet

• Dark chocolate-dipped strawberries — If you’re serving these as part of a dessert spread, the chocolate and strawberry combo continues the berry theme but in a more decadent, luxurious way.
• A dollop of coconut whipped cream — For a truly indulgent treat, a light spoonful of whipped coconut cream on the side adds a cloud-like texture that contrasts wonderfully with the chewiness of the bar.
• Lemon sorbet — The intense, clean citrus zing of a good sorbet is a fantastic palate cleanser that cuts through the richness and leaves you feeling refreshed.

Top Mistakes to Avoid

• Mistake: Using fresh or frozen raspberries. This is the number one error. The extra moisture will prevent the bars from setting, resulting in a sticky, messy mixture that you won’t be able to slice into bars.
• Mistake: Not pressing the mixture firmly enough. I’ve messed this up before too—a few lazy presses and you end up with crumbly granola instead of neat bars. Really put some muscle into it to ensure they hold their shape.
• Mistake> Skipping the chilling time. It’s tempting to slice into them right away, but the fridge time is essential for the bars to firm up. If you try to cut them warm, they’ll just fall apart.
• Mistake: Over-processing the mixture. You want a textured, chunky bar, not a smooth paste. Pulse the food processor in short bursts and stop as soon as the ingredients are combined.

Expert Tips

• Tip: For super-neat bars, score them before chilling. After you’ve pressed the mixture into the pan, use a sharp knife to lightly score the surface into bar shapes. After chilling, they’ll break apart along these clean lines perfectly.
• Tip: Add a chocolate drizzle for extra decadence. Once the bars are fully set and sliced, melt a little dark chocolate and drizzle it over the top. It not only looks professional but adds another layer of flavour.
• Tip: Roll leftovers into energy balls. If the edges are a bit crumbly, or if you just fancy a change, roll the mixture into tablespoon-sized balls instead of pressing it into a pan. They’ll need less chilling time, too.
• Tip: Customise your add-ins. Think of this as a master recipe. Try adding a tablespoon of cocoa powder for a chocolate version, or swap the raspberries for dried mango and coconut for a tropical twist.

FAQs

Can I use a different nut butter?
Absolutely! While almond butter complements the flavours here perfectly, smooth peanut butter or cashew butter would work wonderfully too. Just make sure it’s the natural, runny kind without added sugars or oils, as this helps with the binding process. The flavour profile will shift slightly, but it’ll still be delicious.

How should I store these energy bars?
These bars are best kept in an airtight container in the refrigerator. They’ll stay fresh and hold their shape perfectly for up to two weeks. You can also freeze them for up to three months—just layer them between parchment paper in a freezer-safe container. They thaw surprisingly quickly at room temperature.

My mixture is too dry and won’t stick together. What can I do?
This usually happens if the dates were a bit dry to begin with. Don’t worry, it’s an easy fix! Simply add another tablespoon of almond butter or maple syrup, one teaspoon at a time, and mix it in. You’ll quickly see the mixture become more pliable and sticky enough to hold together when pressed.

My mixture is too wet and sticky. How do I fix it?
If your mixture is overly sticky, it’s likely due to very fresh, soft dates or a little too much liquid. The solution is to add a bit more dry ingredient. Sprinkle in another tablespoon or two of rolled oats or some extra almond meal, and mix until it reaches a better consistency.

Can I make these without a food processor?
It’s a bit trickier, but yes, you can! You’ll need to chop the dates as finely as possible by hand—this is the most labour-intensive part. Then, chop the toasted almonds. Mix everything together in a large bowl. You may need to use your hands to really squish and knead the mixture until it comes together into a cohesive dough.