Homemade Energy Bars

Beachbody Blog Homemade Energy Bars recipe made with Shakeology.

Energy bars are one of those quick, go-to snacks that you can grab at any grocery store or vending machine, but a lot of them aren’t as healthy as their fancy packaging might lead you to believe. They can contain a lot of processed sugars, salt, and artificial ingredients and have as much fat as a candy bar!

Want to try your hand at making your own, super healthy energy bars? In just a few minutes, you can create a healthy, customizable snack to help you eat right when you’re on the go. All you need are a few ingredients and a food processor.

These homemade energy bars are made with your choice of nuts and dried fruits, plus they have two scoops of Shakeology for a boost of nutrition and filling protein. They come in at under 150 calories a piece, and they can really fill you up! It’s a perfect snack to refuel after a workout, knock out a sugar craving, or to hold you over until dinner. For dessert, I like to nibble on energy bars made with Chocolate Shakeology and dried cherries.

Dates (or prunes) bring natural sweetness to our Homemade Shakeology Energy Bars, and they act as the binder. Look for whole, large Medjool dates in the produce section of your grocery store. These usually contain pits, so make sure to remove them before adding them to your food processor. Some homemade energy bar recipes suggest soaking the dates to soften before adding them to the food processor, but we found that step unnecessary and it made the bars too sticky.

A full cup of nuts gives these energy bars a little crunch, and boosts the fiber, protein, and healthy fats. I’ve tried different variations of this recipe using almonds, walnuts, and cashews and all of them tasted delicious! If you avoid nuts, you can substitute them with sunflower or hemp seeds.

This recipe is a template you can use to create countless flavors of energy bars. Try different flavors of Shakeology paired with any combination of fruits and nuts. Take the flavor to another level by adding natural extracts like vanilla, coconut, or caramel, or add ½ teaspoon of spices like cinnamon or nutmeg. I like to add a tablespoon of orange or lemon zest or freshly grated ginger. You can even add one or two ounces of dark chocolate morsels or a ¼ cup of coconut flakes. Keep in mind that adding any of these additional items may change the nutritional information.

Watch the video below to see how they’re made, and tell us your favorite flavor combinations in the comments!

Homemade Energy Bars
 
Prep time
Total time
 
Want to try your hand at making your own fruit and nut-based snack bar? In just a few minutes, you can create a healthy, customizable snack to help you eat right when you're on the go.
Author:
Recipe type: Snack
Serves: 12 servings, 1 bar each
Ingredients
  • 1 cup whole pitted dates (or prunes)
  • 1 cup dried fruit (like apricots, prunes, figs, raisins, cranberries, blueberries, or cherries)
  • 1 cup chopped nuts (or seeds) (like almonds, walnuts, cashews, sesame seeds, flax seeds, chia seeds, or sunflower seeds)
  • 2 scoops Shakeology, any flavor
Instructions
  1. Place dates, fruit, and nuts in a food processor. Pulse for 1 to 2 minutes; scrape sides of bowl.
  2. Add Shakeology; process for 2 to 3 minutes, or until mixture becomes tiny crumbs that can come together to form a loose ball.
  3. Line an 8 x 8-inch pan with cellophane. Press mixture into pan until flat. Cover tightly and refrigerate for 1 hour.
  4. Cut into 12 bars. Store in refrigerator.
  5. Tip: For additional flair add one or more of the following: ½ tsp. rum extract, ½ tsp. cinnamon, 1 Tbsp. raw honey, ½ tsp. vanilla extract, 1–2 oz dark chocolate chips, or 2 tsp. grated fresh ginger. Adding any of these items may change the nutritional information.

Calories in Homemade Energy Bars Recipe | BeachbodyBlog.comHomemade Energy Bars Recipe | BeachbodyBlog.com

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photo by Kirsten Morningstar