Cashew Sesame Energy Bars

It is that time of year again.  I am training for my next half marathon – the Delaware half on Mothers Day.


I have been fighting tendon pain in my left leg, so I have been training on the Nordic Trak, which does not irritate it the way running does.  I even did 8 miles on the Nordic Trak a couple of weeks ago (talk about tedium, but I watched a movie while I did it). Today I will be hitting the road again for the first time for a 9.5 mile run.  I am a bit nervous.

To help me get in the mood, I made some new energy bars. I got the recipe from Runners World magazine, but it appears the recipe is also from Bon Appetit magazine. Either way – it’s a winner.  I am not sure if it is one I will bring running, if I do I will cut it into nugget size.  But it is great for either before or after… or both.


They are very healthy, and the crunchiness is a textural change from my typical almond date energy bars.  The main ingredients… raw cashews and sesame seeds that you roast to kick things off.


from Runners World & Bon Appetit “Crunchy Cashew Sesame Bars”

Nonstick vegetable oil spray

cups cashews

6 tablespoons raw sesame seeds

5 tablespoons flaxseed (I used milled flaxseed, so I did not roast it, if you use whole flaxseed, also roast them)

¼ cup wheat bran

¾ teaspoon kosher salt

¼ teaspoon ground cardamom

½ cup pure maple syrup

1 tablespoon coconut oil

Process cashews and remaining seeds with wheat bran, salt, and cardamom in a food processor until mostly finely chopped. Place in a medium bowl.

Bring maple syrup and coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat.

Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into bars. Enjoy!
Do Ahead: Bars can be made 2 weeks ahead. Store airtight at room temperature.





Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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