Popular along Mexico’s Pacific coast, this delicious energy bar is perfect after exercising. Rich in protein and fiber, the chewy bars are a packable afternoon snack.
By Annelise McAuliffe
Easy to make at home, these energy bars were created at the lavish Viceroy Zihuatanejo Hotel by Chef Paco Isordia. Chef Isordia created the healthy Aztec Energy Bars to reward guests who commit to working out while on vacation. Made with the ancient Mexican, gluten-free grain, Amaranth, this was once thought to be the food of the gods because of its amazing sustaining potential. Create your custom bar with a mixture of nuts, seeds, and dried fruit and reward yourself for your hard work, too.
- 4 cups oats
- 2 cups shredded coconut
- 1 cup sliced almonds
- 1 tablespoon olive oil
- ½ cup organic honey
- 1 ½ cups diced dried apricots (or diced dried peaches)
- 1 cup diced candied figs
- 1 cup dried cherries or raisins
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 2 cups amaranth
- 1 cup Agave syrup
- Combine the oats, coconut, walnuts, amaranth, and almonds in a large bowl. Stir the olive oil and honey together in a small bowl and pour over the oat mixture. Stir with a wooden spoon until completely mixed together.
- Spread the mixture on an oven tray and bake, stirring occasionally with a spatula, until golden brown, about 40 minutes. Blend in the dried fruits and return to the oven for about 5 more minutes.
- Bring the agave syrup to a boil. Transfer the energy bar mixture to a tray basted with a little oil to prevent sticking.
- Add the hot syrup to the mixture and combine thoroughly with a spatula. Using a rolling pin, flatten and compact.
- Once hardened, transfer to a cutting board and using a sharp knife cut into bars in the shape and size you desire.