Raw Superfood Energy Bars


New York Times doesn’t just slap a Best-Selling honor on any old book. No, Julie Morris earned that credit with her stunning book Superfood Smothies, and she is back with what is sure to be another winner: Superfood Snacks: 100 Delicious, Energizing & Nutrient-Dense Recipes. To show us just how she combines healthy ingredients into snackable taste sensations in this new title, Julie has offered these superfood energy bars (also known as Chocolate Cherry Goji Bars) as a sample recipe. Each sweet but wholesome bite is spiked with dried cherries, goji berries and cacao nibs.

Raw Superfood Energy Bars - Naturally vegan, gluten-free, dairy-free and paleo, these sweet, healthy bars are rich with antioxidants and spiked with three sweet soulmates: cherries, goji berries and cacao.

Thanks to her job as Executive Chef for Navitas Naturals, Julie knows the ins and outs of “superfoods”, including their health benefits, how to use them, and how to combine them for both optimal nutrition and taste. So not surprisingly, the first section of Superfood Snacks is a fun, informational who’s who of healthy ingredients. Though it’s tempting to jump right into the recipes, I recommend starting from page 1 – it’s an easy and educational read, and with an author as radiant as Julie, I definitely want to know what she knows!

Superfood Snacks Cookbook - 100 Delicious, Energizing & Nutrient-Dense Recipes by Julie MorrisOnce you’ve got all that knowledge under your belt, then you’ve earned the right to move on to all of those unique and enticing recipes in Superfood Snacks (all plant-based and dairy-free!). Like the Rainbow Superfruit Popsicles with coconut water, maqui berry, camu berry, spinach and loads of fresh fruit. Or the Kombucha Float with homemade Cacao Ice Cream. On the savory side, you’ll find fulfilling bites like Hemp Seed Cheese, perfect for serving on Chia Thins, and Cauliflower Ranch Dip to accompany crudites.

Beautiful photographs are randomly interspersed throughout Superfood Snacks. Though there isn’t a picture with every recipe, there is certainly enough eye candy to keep you turning those pages.

Still not sure? Try these raw superfood energy bars first! They’re a classic from Julie’s kitchen, made “Larabar” style, but spiked with antioxidant rich goji berries, cherries and cacao nibs.

Special Diet Notes: Raw Superfood Energy Bars

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, vegetarian and paleo.

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Raw Superfood Energy Bars
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Cherries and goji berries are soulmates in the dried-fruit world—I often make trail mixes that pair these two red beauties. Here, they’re friends again in these wholesome, cacao-nib-accented raw bars. Packed with all kinds of antioxidants, these bars appear to be “only” sweet treats, while undercover they are anti-aging workhorses.
Serves: 8 bars
  • ¾ cup raw almonds
  • ½ cups raw walnuts
  • ½ cup dried goji berries
  • ¼ cup Medjool dates, pitted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon
  • 1 cup dried cherries
  • 2 tablespoons cacao nibs
  1. In a food processor, combine the almonds and walnuts, and process the nuts into the size of small gravel. Add the goji berries, dates, vanilla extract, and cinnamon powder, and process until the mixture forms clumps and begins to stick together. Add the cherries and cacao nibs and process briefly to incorporate the ingredients, but leave some small chunks for texture.
  2. Place the dough on a large sheet of plastic wrap on a cutting board. Press the dough into a compact rectangle, then wrap it tightly in the plastic, compacting it even more. Use a rolling pin to roll the dough into a ½ -inch-thick layer.
  3. Unwrap the dough and cut it into 8 bars or smaller bites, as desired. These superfood energy bars will last several weeks unrefrigerated and covered, or keep them in the freezer for long-term storage.
Recipe reprinted with permission from Superfood Snacks by Julie Morris. A Sterling publication, 2015.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. That looks delicious! I am currently looking for a good food processor, mainly to make energy bars like these, since my handblender (still 750 Watt) overheats every time. Do you have suggestions? What are good qualities for a food processor?

    • Iris, I don’t because I got rid of my food processor years ago! I felt like it took up space, was hard to clean, and cumbersome. To make bars like these, I just use a spice grinder on the nuts and I hand mash the dates which is surprisingly easy, fast and far easier to clean up after! If they are quite fresh, they will mash just like bananas. If not quite as fresh, just soak them in warm water for 5 minutes, then drain, and soak.

  2. Can’t wait to try these! If I wanted to get some coconut in there, would you recommend simply adding it or replacing one of the other ingredients with it?

  3. I didn’t have walnuts so used pecans instead. For some reason mine didn’t stick together but they sure were good like granola. Do know what happened that they were not sticky?

    • Hi Dottie, I’m guessing one of two things (or both). The dried fruit may have been dried out and/or more processing is needed! You should keep it going in the food processor until the nuts begin to release their oils. I ground up enough, it will definitely stick!

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  5. For my nut free family, I substituted pumpkin seeds and coconut for the almonds and walnuts. Also shaped them into balls for toddler snacking. Extremely delicious! Thanks for the recipe!

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