🌄 Date & Coconut Energy Bars: The Perfect Fuel for Long Walks and Hikes

When you’re heading out on a long walk, a weekend ramble, or a full‑on hike, having a reliable snack in your bag can make all the difference. These Date & Coconut Energy Bars are one of our favourite go‑tos — they’re sweet, chewy, nourishing, and incredibly easy to make. Even better, they require no baking and only three simple ingredients.

Whether you’re prepping for an adventure or just want a wholesome snack ready in the fridge, this recipe fits beautifully into busy days.

🥥 Ingredients

  • 250g soft, stoned dates

  • 50g coconut oil

  • 100g vegan digestive biscuits

👣 Method

  1. Pop all the ingredients into a food processor and blend until the mixture becomes smooth, sticky, and well combined.

  2. Press the mixture firmly into a lined 1lb loaf tin, making sure to smooth the top.

  3. Freeze for at least 1 hour — overnight works brilliantly if you prefer a firmer texture.

  4. Once set, let the block soften slightly at room temperature, then slice into 8 bars.

  5. Enjoy immediately or wrap them up for your next outing. They travel wonderfully and hold their shape on the go.

❄️ Storage

Keep your energy bars in the fridge for up to a week. They stay firm, fresh, and ready whenever you need a quick boost — whether that’s mid‑hike, mid‑commute, or mid‑afternoon slump.

How to “roast” chickpeas for a wrap

add one tablespoon of rapeseed oil to a frying pan on a low heat.

add 1 teaspoon of dried cumin

3/4 teaspoon of dried chilli

crush a couple of garlic cloves and add to pan

add a sprinkling of salt and pepper

add 1/2 teaspoon of oregano

add 1/4 teaspoon of turmeric

mix well together

add a tin of strained chickpeas

coat the chickpeas in mixture

leave on moderate heat for about 10 minutes, stirring regularly

warm a vegan wrap ready for the filling

chickpeas are ready when browned

add desired filling to wrap

eg: lettuce

cucumber

pepper

hummus

sriracha sauce

vegan mayo

along with the chickpeas

yum

How to make Vegan “cheese” spread

boil 300g cashews for 15minutes to make sure they are soft enough to blend. Alternatively, if you have a very efficient food processor, put them in raw.

add 1/4 cup of water

1/4 cup sriracha sauce

1/4 cup vegan mayonnaise

90g of nutritional yeast with added B12

1/4 cup of melted coconut oil

blend everything together and then pour into jam jars.

leave at least an inch at the top of each jar if you want to store in the freezer for up to 3 months.

will keep in the fridge for a week

good in sandwiches, on toast, as a dip, on crackers etc

Ingredients:

1 tin of chickpeas

1/2 red onion

1 teaspoon capers

2 gherkins

juice from half lemon

pinch of dried dill

1 nori sheet

2 tablespoons of vegan mayonnaise

Method:

  1. Strain chickpeas and place chickpeas into a bowl and mash with a potato masher.

  2. add half a red onion, chopped up and mash into the chickpeas.

  3. add a teaspoon of capers and mash into the mixture.

  4. add 2 gherkins, sliced up, and mash into the mixture.

  5. add the lemon juice from half a lemon and mix in.

  6. add a pinch of dried dill and mix in.

  7. add a nori sheet, torn or cut up into small pieces and mix in.

  8. add 2 tablespoons of vegan mayonnaise and mix into the mixture.

  9. put the mixture into a large jam jar and store in the fridge for up to 3 days.

  10. serve as a sandwich filling, or on toast or in a salad.

How to make vegan “Tuna” Sandwich Spread

How to make Lemon and Coconut Energy Bars

Ingredients:

140g of stoned soft dates

150g of cashew nuts

4 tablespoons of dessicated coconut

the juice from half a lemon

1 teaspoon of water approx if needed

Method:

1. Blend all ingredients except the water in a food processor

2. once blended add water gradually until it forms a dough like mixture

3. press mixture into line 1lb loaf tin

4. put in freezer for at least 1 hour

5. tip out onto a board and chop up into 8 pieces

6. store in the fridge for up to a week in an air tight container or wrapped in tin foil

7. ideal for taking on walks for a snack full of protein

How to make Jayne’s nut free oaty bites

Put into a food processor:

140g soft dates

75g readybrek or other soft porridge flakes

75g rolled oats

4 tablespoons of dried fruit

1 teaspoon of cocoa

1.5 tablespoon of mixed seeds

1.5 tablespoon of flax seeds (linseeds)

add a drop of water

mix well and add more water if necessary until the mixture is stuck together.

divide the mixture into 10 pieces and roll and flatten like a burger

put on a lined baking tray and bake in the oven for 45 minutes at 150C fan

cool

enjoy

This makes 16 gluten free peanut butter cookies

1. turn oven on to 200C, 180C fan, 400F or Gas no: 6

2. grease or line a couple of trays.

3. Put 75g of vegetable margarine in a bowl

4. add 50g of peanut butter

5. add 100g of soft brown sugar

6. add 80g of gluten free flour and 30g of ground almonds or 110g of gluten free flour

7. add a pinch of salt

8. Stir until you have a nice dough

9. break in half, half again, half again and half again, until you have 16 lumps

10. put each lump onto baking tray with wet fingers, 8 on each tray

11. flatten each lump with wet fingers

12. bake for about 15 minutes until they look cooked

13. transfer to cooling rack

14. enjoy

A smiling woman with short gray hair wearing a striped shirt, next to a plate of gluten-free vegan peanut butter cookies. Text on the image reads "How to make Gluten Free Vegan Peanut Butter Cookies."

5 Easy Steps to Creating Delicious Vegan Energy Bars

First of all put on the ingredients in the food processor: 140g dates

150g cashews

50g of cacao or chocolate powder or less according to taste

30g of sultanas or raisins or any dried fruit

2 teaspoons of vanilla extract.

And blitz it altogether.

Add water if necessary.

Secondly: Line a 1lb loaf tin – I use a reusable liner, but you can use tin foil or cling film

Thirdly: Put the blitzed mixture into the loaf tin and smooth out with the back of a spoon or with your fingers.

Forthly: Put in freezer for half an hour

Fifthly: Slice up into 8 pieces Very yummy, can be stored in containers in the fridge for up to a week. Can be wrapped in tin foil or put in reusable containers to take to school or work.

A smiling person with glasses wearing a plaid shirt, a printed poster on the wall in a light-colored room, and a hand holding a chocolate vegan energy bar. Overlaid text reads: '5 Easy Steps to Creating Delicious Vegan Energy Bars'.

Hi Folks,

I tried veganising this recipe:

Nanaimo Bars

and although you will see some mistakes, along with trial and error, the end result was very impressive and incredibly yummy.

I hope you enjoy them as much as I did

Jayne 😋

Side-by-side images of chocolate dessert. The left shows a bowl with crushed chocolate cookies and a spoon. The right is a close-up of a layered chocolate and peanut butter bar with a topping of chopped chocolate cookies, with a small inset photo of a smiling woman with glasses and gray hair in a blue jacket, with the text "The Walking Vegan" and the URL "keitth.space".

Cranberry and Maple Syrup Energy Balls: (no video)

Ingredients for 16 energy balls:

140g pitted soft dates

150g cashew nuts (soak in water overnight if you have a weak food processor, or boil in water for 15 minutes)

4 tablespoons of dried cranberries

1 teaspoon of cocoa powder

2 teaspoons of maple syrup

1 teaspoon of water

Method:

  1. if you have a weak food processor soak the cashew nuts in water overnight or boil in water for 15 minutes to soften).

  2. In a food processor add the dates, cashew nuts, cocoa powder, maple syrup and water.

  3. blitz mixture until smooth.

  4. stir in cranberries until well mixed.

  5. divide into 16 lumps and roll into small balls.

  6. they are quite sticky so you might want to take a cocktail stick, if you don’t like licking your fingers.

  7. they will keep in the fridge for 5 days.

Close-up of homemade energy bites coated in oats with dried cranberries on a white surface, with a jar of honey nearby.
Close-up of a person's fingers holding a homemade fruit and oatmeal bar with a mixture of dried berries and oats.
Three oatmeal and cranberry energy bites on a light-colored plate.
Three homemade energy bites with oats, dried cranberries, and nuts on a beige ceramic plate, with a glass of milk and an orange in the background.

Globis: (no video)

Recipe adapted from the YouTube Channel Tasting History with Max Miller

Ingredients:

1 cup of vegan cream cheese

1 cup and 1 tablespoon of spelt flour

some spray olive oil

1/3 cup of maple syrup

white poppy seeds

Method:

Mix the cheese and flour in a large bowl and form it into balls about 1 inch across.

Spray with olive oil and place in the air fryer for about 10 minutes, turn and bake for another 10 minutes.

Dip Globi in maple syrup and sprinkle with white poppy seeds.



Here is a link to the original recipe:

https://youtu.be/mvURMFzcIqc?si=85maAZ9CwhN9rIzM

Frozen breaded chicken chunks in metal trays and vanilla ice cream with breaded chicken chunks.

Spelt Salad (no video)

Ingredients, per person:

  • 1 cup cooked spelt grains

  • 1/2 cup roasted vegetables (e.g., carrots, parsnips, or zucchini)

  • 2 tbsp olive oil

  • Juice of half a lemon

  • 1 tsp chopped fresh dill or coriander

  • Salt and pepper to taste

  • Optional: Chopped nuts like almonds or walnuts for added texture

Instructions:

  1. Mix the cooked spelt with the roasted vegetables.

  2. Drizzle olive oil and lemon juice over the mixture.

  3. Sprinkle with fresh dill or coriander, salt, and pepper.

  4. Toss well and serve warm or at room temperature.

Two aluminum foil containers filled with a vegetable and lentil dish, containing green peas, carrots, onions, black beans, and walnuts, placed on a black countertop.

Roman Style Flatbread: (no video)

2 cups spelt flour

1 tsp salt

¾ cup of warm water

2 tbsp olive oil

fresh rosemary leaves

coarse sea salt

Method:

mix the flour and salt in large bowl

gradually add warm water and olive oil, stirring until a dough forms

knead for 5 to 7 minutes

roll out into a flat circle or oval, about ¼ inch thick

place on baking sheet

brush with olive oil and sprinkle with rosemary and coarse sea salt

bake in 200 fan for 10 to 12 minutes

Round focaccia bread topped with rosemary and coarse salt on a cooling rack.