Recipes, Sweet

Plastic Free Mountain Bars – Plant Based – Whole Food – 2 ways

Recently we went away back country skiing for 5 days. It was SO amazing! Amazingly physical with breath taking views and endless stretches of white snow for miles, literally. 
Days were long and physically exhusting but so satisfying. Especially standing at the top of the highest mountain in Aus, all to ourselves about to ski down the longest run I have ever been down having climbed it on skiis first. Plus, I would have to say it would be the first time in years I have been able to completely switch off, being pre-occupied with not falling off a mountain is a great way to forget about emails! hahah 

I was very lucky that I had experienced friends with a lot of mountain knowledge showing me the ropes and looking out for one another. I, on the other hand am not so knowlegable, even after this amazing experience. Please don't ask this girl about touring gear, places etc! A food processor or bulk wholefood shopping though... ask away! 

When packing for the adventure and organising food I was about to reach for the convenience of packaged "natural" energy bars that we could carry in our day packs when I had a thought... I should really make bliss balls, that will do the trick.. But no, they will end up a crumbly mess if I dont store them in tupperware and I dont want to carry that around. So, I thought, I should make some bars, with extra energy giving dates and the right consistancy that will hold together as much as possible for travel etc. 

So I pretty much eye balled the whole thing and hoped for the best, throwing ingredients in according to what I had on hand in a rough combination that I thought would work. 

Hoping that they would turn out tasting ok but at the very least, knowing all was organic,whole food plant based and plastic free. 

As it turned out, they were FREEKEN delicious! Nailed it in one go... a rare thing! But, oh no, I didnt bother writing down the recipe and quantities... bugger! 

So, the first thing I did when we got home was make a few batches to get the exact quantites and flavours right for YOU! Enjoy guys! I am proud of these delicious flavours! xx 

There are over 190 recipes like this one in both of my books, WHOLE by Natural Harry and Natural Harrry! Enjoy!
Recipe makes about 12 bars per flavour
Prep time: 5 minutes 
Set time: 1 hour 
Difficulty: easy
Espresso caramel choc crunch 

1 cup cashews 
1 cup oats 
1 tablespoon fine espresso, fresh ground 
18 medjool dates 
1 teaspoon vanilla powder
1/2 cup cacao nibs  
pinch salt 
Peanut butter jelly coconut
1/2 cup coconut 
1 cup almonds 
1/2 cup oats
4 tablespoons peanut butter 
12 medjool dates, pitted 
1 cup dried cranberries 

Combine all ingredients for your chosen flavour of bar in your food processor. Pulse to evenly combine and blend until the mixture begins to stick together. 
Line a baking try with baking paper and evenly press the mixture into the tin. 
Place in the freezer to set for minimum 1 hour. 
Remove from the tin and slice into bar shapes peices. 
To store for a longer period I place mine in a container in the freezer. That makes them easy to pull out when you are off on an adventure. You can also wrap then in baking paper and tie some twine around them for travel or if you have a silicone food pouch that works well too! 
Cooks notes: 

I used a local and natural raosted peanut butter that was made of 1 ingredient, peanuts! I think the roasted peanuts lent a delicious flavour to the bar. If your peanut butter does not contain salt or is home made you may like to add a pinch of salt. I love the fresh peanut butter you can make yourself at bulk wholefood and health food stores! 

If you would like to make an Oat-free, GF kind you can replace the oats with activated buckwheat or more nuts. 

Cranberries can be swapped out for any other dried berries, more dates or dried fruit. Just be sure to avoid dried fruit with artifitial preservatives. 

If you need to avoid nuts all together you can swap out the peanut butter for tahini and the almonds and cashews for any other seed that you like or more grains such as buckwheat or even more oats. 

Medjool dates are key in this recipe for combining ingredients. Plus you can purchase them packaging free! You might like to leave them out of the fridge for a time before hand to soften an extra bit! 

A good food processor or blender will make all the difference.

4 thoughts on “Plastic Free Mountain Bars – Plant Based – Whole Food – 2 ways

  1. Irene Aspinall says:

    Are sulphates really bad for you
    Thankyou Harry 🙏

    1. Harry says:

      I think it cannot hurt to avoid them when you can find foods that do not contain them! x

  2. GIGI Brendel says:

    Hi Harry ..I love both your books which I use regularly, and have gifted to friends…looking forward to your next one!!
    Question…where do you get Vanilla powder?? Its not Vanilla sugar? Right? I have vanilla essence, or vanilla paste, but cant find VPowder!!
    Also, where do you source food grade peppermint.
    I love your recipes, and blogs, and wish you well in your online store
    Best wishes, Gigi

    1. Harry says:

      Hi Gigi!

      Firstly thank you, I am stoked you love both books and find them so useful.

      I get my vanilla powder from my local bulk wholefoods store!

      A quick google will also show up many online options if you do not have a wholefoods store close by!

      The pure peppermint oil I use is called doTERRA.

      It is available in the essential oils section of my website xx

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