My ankle (which has been out of order on and off this whole year) is finally healing a little bit. Which means I can start running again. And even though I haven’t done more than 20 minutes on the treadmill and I’m not allowed to jump yet (I know. It’s catastrophic) I can make energy bars. These delicious little squares will satisfy your morning sweet tooth while giving you a full energy boost; they’re made of oats, which are a great source of slow-release energy and fiber.  Almonds, your classic super food (is there any body system they’re not good for?). Raisins, full of the good kinds of sugar to give you an up and which also help absorb vitamins and proteins, along with promoting a healthy digestive system. Flaxseed, also for great digestion but adding omega-3 and tons of other good side-effects such as fighting liver disease and lowering cholesterol. Cocoa powder, which is suspected of boosting endorphins and serotonin (aka, make you happy!) apart from being highly antioxidant. Wrap all of these up with some honey (which has, apart from all it’s other properties, been proven to increase athletic performance and reduce recovery time) and you get ultra healthy, sugar free bites of delicious fitness. I cut up mine small because I like bite-sized things, but feel free to turn these into bars to take on the go, or to add some protein powder! Read more for the recipe.

Almond cocoa energy squares

(Own recipe)

1 cup rolled oats
1 cup almond powder
1/3 cup ground flaxseed
1 cup raisins
3 heaping tbsp cocoa powder
1 tbsp coconut oil, melted
3 tbsp honey
1 tsp vanilla
Coconut for topping (optional)

Directions
Place the rolled oats in your blender and process until very finely ground. Add the raisins and process also until finely ground. Transfer to a bowl and add the almond powder, flaxseed and cocoa. Mix thouroughly. Add the coconut oil, honey and vanilla and using a spatula mix pressing against the sides of the bowl. The mix should clump tightly together when pressed. (If necessary, add a little bit more coconut oil). Transfer to a worksurface and roll into a rectangle 1-2 cm thick, pressing the sides continuously to keep the squares tight. Top with coconut flakes and press into the mix with the rolling pin. Cut into squares or bars as big as you like. Store in the fridge.