The Perfect Hiking Treat Raspberry Date Energy Bars

A well balanced energy bar will take you through anything from a mid-day lag to a work- out. These raw bars are ready in just 15 minutes, are packed with protein, Omega fatty acids, and of course, chocolate.


  • 100 g / 1⁄2 cup dates, pitted and packed
  • 100 g / 1⁄2 cup Fresh raspberries
  • 230 g / 11⁄2 cup Rolled oats, plus extra for topping 60 g / 1⁄4 cup Crystal Margarine
  • 20 g / 1⁄4 cup Cocoa powder 70 g / 1⁄2 cup Walnuts
  • 70 g / 1⁄2 cup Almonds
  • 80 g / 1⁄4 Chocolate chips Pinch of Sea salt


  1. Brush the sides of a loaf pan with Crystal Margarine, and line with parchment paper. The margarine will help keep the parchment from moving around while you fill the pan.
  2. Chop the dates and raspberries in a food processor until a coarse meal forms. The mixture will be wet.
  3. Add the rolled oats, cocoa powder, and Crystal Margarine. Process until combined, scraping down the sides of the food processor with a rubber spatula as necessary.
  4. Add the nuts, chocolate chips, and sea salt. Pulse until just combined. At this point, you should be able to make a ball that isn’t too sticky. If the mixture sticks to your hand too much, add in a touch more oats and pulse again.
  5. Once the mixture is ready, press it into a flat, even layer in the prepared loaf pan, being sure not to miss the corners.
  6. Sprinkle a few rolled oats, or a dusting of cocoa, on top to garnish before placing the pan in the freezer for 15 minutes.
  7. After the bars have set in the freezer, remove them and cut them immediately into 8-12 squares or bars.
  8. Individually wrap each bar and store them in the freezer until ready to eat, or take them on the road.

Chef Tips

  • Sometimes raspberries are more tart than sweet. If find these bars less sweet than you might like, stir a tablespoon of honey into the date and raspberry mixture.
  • These bars will soften slightly outside of the freezer, so be gentle with them.