Almond Cherry Energy Squares
No-bake squares packed with chewy dried cherries, toasted almonds, and sticky dates.
Dietary
Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher
Allergens
Tree nuts
These no-bake energy squares blend ground almonds, dried cherries, and dates into a chewy, naturally sweetened bar perfect for snacking or quick breakfasts. A short chill sets the texture so the squares hold together without crumbling. They travel well, making them a solid choice for lunch boxes or post-workout refueling.
Ingredients
- 1 1/2 cups raw almonds
- 1 1/2 cups pitted dates, packed
- 1 cup dried cherries
- 1/2 cup rolled oats
- 1/4 cup almond butter
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons sliced almonds, for topping
Method
-
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
-
Toast the raw almonds in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly golden, about 5 minutes.
-
Let the almonds cool for 5 minutes, then pulse in a food processor until coarsely chopped. Transfer half to a bowl and set aside.
-
Add the pitted dates, dried cherries, rolled oats, almond butter, honey, vanilla, and salt to the remaining almonds in the food processor.
-
Process the mixture until it forms a sticky, finely chopped paste that holds together when pressed, scraping down the sides as needed, about 2 minutes.
-
Transfer the mixture to a large bowl and fold in the reserved chopped almonds until evenly distributed.
-
Press the mixture firmly and evenly into the prepared pan using a spatula or your hands, packing it tightly into the corners.
-
Scatter the sliced almonds over the top and press gently to adhere.
-
Chill the pan in the refrigerator until firm, at least 1 hour.
-
Lift the slab out using the parchment overhang, transfer to a cutting board, and cut into 16 squares.
-
Store the squares in an airtight container in the refrigerator for up to two weeks.
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Almond Cherry Energy Squares
These no-bake energy squares blend ground almonds, dried cherries, and dates into a chewy, naturally sweetened bar perfect for snacking or quick breakfasts. A short chill sets the texture so the squares hold together without crumbling. They travel well, making them a solid choice for lunch boxes or post-workout refueling.
1 hr 10 min 16 squares 145 cal
Ingredients
- 1 1/2 cups raw almonds
- 1 1/2 cups pitted dates, packed
- 1 cup dried cherries
- 1/2 cup rolled oats
- 1/4 cup almond butter
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons sliced almonds, for topping
Method
- 1
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- 2
Toast the raw almonds in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly golden, about 5 minutes.
- 3
Let the almonds cool for 5 minutes, then pulse in a food processor until coarsely chopped. Transfer half to a bowl and set aside.
- 4
Add the pitted dates, dried cherries, rolled oats, almond butter, honey, vanilla, and salt to the remaining almonds in the food processor.
- 5
Process the mixture until it forms a sticky, finely chopped paste that holds together when pressed, scraping down the sides as needed, about 2 minutes.
- 6
Transfer the mixture to a large bowl and fold in the reserved chopped almonds until evenly distributed.
- 7
Press the mixture firmly and evenly into the prepared pan using a spatula or your hands, packing it tightly into the corners.
- 8
Scatter the sliced almonds over the top and press gently to adhere.
- 9
Chill the pan in the refrigerator until firm, at least 1 hour.
- 10
Lift the slab out using the parchment overhang, transfer to a cutting board, and cut into 16 squares.
- 11
Store the squares in an airtight container in the refrigerator for up to two weeks.
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