BLACK FOREST CAKE BARS Recipe courtesy of The Cake Pedaler ��� There’s not much else to say other than these are the best “energy bars” I’ve ever eaten.

Cake Pedaler’s Note: I don’t measure when I make these, so I apologize for not listing measurements. These are so forgiving that you can add as much or as little as you want of just about anything. Also, it depends on how many you want to make. Just make sure your base ingredients (oats, rice puffs, or cereal/granola) make

up the majority of the recipe.

Photo Credit: The Cake Pedaler

Dry Ingredients:

Rolled oats (not instant) ���

Rice puffs ���

Peanuts

���Almonds, chopped ���

Sunflower seeds ���

Chia sedes

���Dried cherries

���Dates, chopped ���

Dark chocolate chips

Wet Ingredients:

Almond or peanut butter ���

Agave or honey

���1 tsp almond extract

���½ tsp vanilla extract ���

1 egg white

Directions:

1. Pick a dish that fits the quantity you’re making (9×9 or 9×13 baking dishes work great). Line with parchment paper.

2. Mix all dry ingredients in a big bowl.

3. Mix all wet ingredients in a separate bowl.

4. Add wet ingredients to the dry ingredients in batches. Stir until moist but not wet. You want things to be sticking together. Too wet? Add more dry ingredients. And vice versa.

5. Pour mixture into pan. It will be sticky, so coat your hands in coconut or canola oil. Press it down as tightly as you can, making sure to get into the corners.

6. Put the pan into an oven pre-heated to 250 degrees for about 12 to 15 minutes. Don’t let them brown. Remove and let cool.

7. When firm, cut into 2in squares. Cut all the way through the paper so they don’t stick together when stacked. Bars will last weeks in the refrigerator, and months in the freezer. But you won’t have to worry about that.