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Energy-boosting – Pure Energy Bars Recipe


8 bars


  • 2 very ripe bananas
  • 3 tbsp extra virgin coconut oil
  • zest of 1 organic lemon, plus 1 tbsp lemon juice – or orange and zest if you prefer
  • 15 unsulphured dried apricots, diced – or any other dried fruits
  • 1 tsp rum (optional)
  • 200g fine rolled oats – or millet flakes if you want gluten-free
  • ¼ tsp ground cinnamon
  • tsp bourbon vanilla powder
  • 3 tbsp raw cocoa powder
  • pinch of sea salt
  • 18-cm x 18-cm shallow dish or baking pan


Peel the bananas and put them in a deep plate before mashing them thoroughly with a fork. If the coconut oil has solidified, set the jar in a bowl of boiling water until the oil begins to liquify. Add the coconut oil, lemon zest and juice apricots and rum, if using, to the mashed bananas and stir well. In a large bowl, combine the rolled oats, cinnamon, vanilla, cocoa and salt. Mix and add the banana mash to the dry ingredients. Use a spatula to combine the ingredients really well – there should be no dry patches of oats and the dough should be thick and sticky.

Now take the dish or small baking pan and cover its bottom and sides with clingfilm. Place the dough in it and use a spatula or your hands to press down the mixture until you get an even layer about 1.5 cm thick. Wrap well with more clingfilm and refrigerate for at least 2 hours (but best if left overnight). Unwrap the clingfilm and cut into 8 even bars; wrap each one separately and use up during the week.

Courtesy of The Vegan Pantry by Dunja Gulin, photography by William Reavell, published by Ryland Peters & Small


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