Baking Club

5 Energy Bites and Bars for Sailing Past Afternoon Slumps

August 16, 2018

It happens to all of us. A quick glance at the clock (or okay, let's be honest, a screen) tells us we're hours past lunch, yet still lightyears away from dinner and we're draaagging. Energy bars to the rescue! They're just the thing for, well, a little boost of energy to get through the rest of the day.

That's exactly what Baking Club member Emily Cline Baster thought she needed as she flipped though Baking with Less Sugar, this month's cookbook. She made author Joanne Chang's Nutty-Seedy-Fruity Energy Bars, saying:

These energy bars piqued my interest because I love a good grab-and-go breakfast or snack on weekdays that I can take to work. I am leaving for vacation in less than a week, and I thought these would make a perfect snack for the car! I also love that they are customizable for whatever odds and ends you have in your house! I always seem to have extra nuts and dried fruits lying around, so this was a great opportunity to clear out my pantry!

If you don't have a copy of Chang's book yet, we've gathered 5 other contenders for your new favorite snack:

For a soft, dense energy bar that's loaded with cashews and doubled up on coconut (shredded and butter), these no-bake, Larabar-like snacks are sure to satisfy.

These bars have a little bit of chocolate and a whole lot of nuts. They're ripe for customizing, so riff away for a sweet, wholesome snack that's just to your taste.

a breakfast that'll put a pep in your step

Prefer fruity energy bars? These are filled with dried cherries, mulberries, and dates, making them chewy and sweet (without adding any sugar), with a little added crunch thanks to a handful of nuts and seeds.

If you favor a fast and loose cooking style in the kitchen, eschewing the constraints of traditional recipes, these guidelines for freestyling energy balls will be just your speed. Go forth and wing it!

Really jonesing for a richer, chocolate-y treat? These are the ticket, and they couldn't be easier—these bars come together in a food processor and then hang out in the freezer. And depending on what you consider to be a pantry staple, you might have everything you need on hand to make these right now.

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I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.