These three energy bars are packed full of oats, nuts and seeds to keep you fuelled in the wilderness.

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Time: 15min prep, 1–4hr chilling
Cost: $10
Makes: 15 bars

Base ingredients

• 1 cup dates (about 19) 
• 3 tbsp protein powder (optional)
• 1 cup wholegrain oats
• 3 tbsp ground flaxseed
• ½ cup nuts and seeds 
• 2 tbsp coconut oil
• Sweetener (refer to flavours below)
• Nut butter (refer to flavours below)
• 1 tsp vanilla
• ¼ tsp salt

Cranberry, almond, white chocolate and goji

• ⅓ cup honey (sweetener)
• ½ cup almond butter (nut butter)
• ⅓ cup dried cranberries
• ½ cup almonds, finely chopped
• ¼ cup goji berries
• ⅓ cup white chocolate, chopped

Chocolate, coconut, orange and sesame

• ⅓ cup maple syrup (sweetener)
• ½ cup tahini (nut/seed butter)
• 90g sesame seeds
• 1–2 tsp orange zest
• 40g coconut
• ½ cup dark chocolate, chopped

Chocolate dip

• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 2 tbsp cacao powder
• 4 squares of dark chocolate

Apple, cinnamon and maple miso

• ⅓ cup maple syrup (sweetener)
• ½ cup peanut butter (nut butter)
• 1–2 tbsp miso paste
• 2 tsp cinnamon
• 130g raisins and dried apple, finely chopped

Method

Soak dates in a bowl of hot water for 15min. Drain, reserving the date water. Add to a food processor (or chop finely) along with the oats, protein powder (if using), ground flaxseed and nuts/seeds and pulse until the mixture somewhat resembles breadcrumbs. Transfer to a large mixing bowl.

Heat the sweetener, coconut oil and nut butter (add miso paste if making apple flavour) in a small pan over a low heat until melted. Stir together. Remove from the heat and stir in the vanilla and salt. Pour wet mix over the dry mixture, add your desired flavour components and combine.

Try to roll a ball of the mixture in your palm; if it’s too wet and sticky add some more oats and/or flaxseed to the bowl and mix through, a few tablespoons at a time; if it’s too dry and crumbly, add some of the reserved date water one tablespoon at a time.

Line a baking dish with baking paper and press the mixture in firmly, using the back of a spoon to ensure it’s compacted and flat. Cover and chill in the fridge for 4hr (or freezer for 1hr).

To make the chocolate dip, melt the coconut oil, maple syrup, cacao powder and dark chocolate in a small pan over a low heat. Stir to dissolve and mix everything until it forms a thick liquid. Remove from the heat and allow to cool.

Remove the dish from the fridge and cut into bars. If making chocolate dip: dip half of each bar in the chocolate mix (or use a spoon to drizzle it on) and allow to cool/set. Transfer the bars to an airtight container. Store in the fridge or freezer. 

When you want to eat one, let it sit at room temperature for at least 10min to soften.