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Snickerdoodle Energy Bars | Get Inspired Everyday!

Snickerdoodle Energy Bars


  • 1 cup unsweetened big flake coconut, 2 ounces
  • 2 cup almonds, 9 ounces
  • 2 cups pecans, 8 ounces
  • 1 Tablespoon Vietnamese cinnamon
  • 12 Medjool dates, pitted and quartered
  • 1 Tablespoon vanilla extract
  • 1/2 Teaspoon sea salt
  • 2 Tablespoons maple syrup
  • 12 Tablespoons water


  1. Place the coconut, almonds, pecans, cinnamon, and dates in a 12 cup food processor. Process for 30-45 seconds, or until your desired consistency is reached.
  2. Add the vanilla, sea salt, and maple syrup. Process again until combined, about 20 seconds.
  3. Taste the mixture and see if it’s sweet enough, if not you can add a bit more maple syrup in place of the water. You can also add more cinnamon if desired.
  4. After you’ve taste tested, add 1 Tablespoon of water and then another if needed to create a soft cookie dough like texture.
  5. Line a baking sheet with plastic wrap, and using a spatula spread the ‘dough’ about 1/2″ thick. This will take up about 3/4 of the pan. Using a chef’s knife cut it into 30 bars.
  6. From here you can either wrap them individually or freeze them spread out on a couple of cookie sheets before putting them together into a container and placing them back in the freezer. These bars keep for 4-5 days in the refrigerator, and 1 month in the freezer.
  • Prep Time: 15 mins