I’ve never been a big fan of packaged energy bars. I see them in a utilitarian kind of way, useful and convenient when there is absolutely nothing else to eat. I always pack them when I’m hiking, but I do my very best to avoid eating them.
For example, there is a Cliff Bar in my pack right now that is at least 2 years old, I’m guessing it’s a bit past the expiration date! Things have sure changed since I started making my own, starting with the Chocolate Chip Brownie version a couple of weeks ago. They’re so much fresher and full of flavor, I actually have to hide them in our basement freezer to make them harder to get to!
Even though I’m a die hard chocolate fan, I’m really crazy about this new lemon version. It’s got me thinking about extending my energy bar recipes to include carrot cake and chocolate chip cookie dough next – the possibilities are endless now that I LOVE energy bars!
Tips for how to make these Lemon Meringue Pie Energy Bars:
I made this recipe with Grade A maple syrup to preserve the lemon yellow color and because it doesn’t interfere with the flavor, however, you can substitute honey or dates as well. I reserved 1/2 cup of the big flake coconut to put in right at the end to add texture. After the mixture begins to form a dough, add the remaining coconut and pulse until your desired texture is reached.
Once you cut your energy bars into serving sizes, you can individually wrap them to freeze for a longer shelf life.
Even though these aren’t super sweet, they definitely satisfy my sweets craving as a mini dessert! 5 from 2 reviews
