Here we are again. Another ski fest for my hubby means some super calorie dense healthy snacks to keep him going in the great outdoors. We are also down to 2 protein brownies, so it’s definitely time! He doesn’t like to take the brownies because he says they don’t hold up well to being tossed around the bottom of a backpack under snow shovels, probes and other backcountry ski essentials.

Imagine that, a brownie not holding up its shape after having a shovel and 10 lbs of junk thrown on top of it. Jeez, what was I thinking? :) Note that they hold up just fine in my work bag, under 2 pairs of shoes, mittens and pens, and a bunch of other random stuff I lug around with me in an eco friendly shopping bag. I figure if it can hold up to a day of being tossed around in that environment they pass the test…but that’s just me. What do you think?

The only dilemma is that I really make them for him, so if it doesn’t work in his environment than it’s back to the drawing board. He loves the following protein bar recipes because they really hold up, but the problem is I can’t just keep reposting the same recipe. I’m pretty sure all of you would catch on!

So I saw this power bar recipe on Kitchen Stewardship, almost by fluke really. It’s been such a popular recipe that people have copied it and posted about it. Always a good sign. It took linking through several websites to actually find the original owner. I recommend going over there. These bars were my first introduction to her site, but there is a bunch a great resources, information and recipes to keep you busy for a few hours.

I know I say a version of this EVERYTIME I post about a protein bar recipe, but I’ll say it again. Why? because I can. So here it is…

Protein bars are not for LAZY people.

Well, they’re not!

I don’t care what people say. If you’re not out there running, hiking, skiing, swimming, lifting weights and what have you (I don’t need to list them all off, do I?), than reach for a freakin’ carrot.

No seriously.

Reach for some kind of lovely natural food that has no sugar at all. Veggies or nuts are good choices. Sugar converts to fat faster than anything else, so unless you’re burning it off baby, there are better choices.

I make these because my husband is 6’1 and 160lbs. He will shrink down to 150 in the blink of an eye if I don’t work really hard to feed him dense high calorie foods. Even then he loses a bunch of weight. I can’t imagine what he’d look like if I didn’t make these types of snacks. It would be a little scary.


I once worked at a heli skiing lodge and my co workers would ask me if I fed my partner because he looked emaciated…back then I think he was down to 145lbs mid winter season.

Ladies, don’t you just want to hate him? His goal is to attempt to maintain his weight and my goal is to not find what he loses.

Now I did make some changes to the recipe, not because the recipe wasn’t perfect the way it was, but because I have to. First off, those of you unfamiliar with copyright rules should know that you can’t copy anyone’s recipe without their consent. I think the rule is that you have to change at least 1 ingredient. Correct me if I’m wrong, those of you who may know the exact guidelines. The other is that I didn’t have all the ingredients I thought I had in my cupboards. If you want to see the original recipe at Kitchen Stewardship here’s the link.

The only thing I would say about these bars is that they are almost too good. I would maybe classify them under a dessert instead of a protein bar. Now that’s not a bad thing is it?

Almond Power Bars

  • 2 cups almonds, raw is best
  • 1/2 cup sunflower seeds
  • 1/2 cup hazelnuts
  • 1/2 cup unsweetened almond butter
  • 1/2 cup coconut oil (or sub in butter), melted
  • 3 Tbsp honey (I think this could be even reduced to 2 Tbsp)
  • 2 tsp vanilla
  • 150 grams dark chocolate
  • 1 Tbsp coconut oil or butter

Using a food processor, blend the almonds, sunflower seeds, hazelnuts and almond butter for about 10 seconds.

Melt coconut oil. Add the honey and vanilla. Add the coconut oil concoction to the nut mixture in the food processor and blend until combined, approximately 10 seconds. Put the mixture into a lined 8×8 baking pan. I lined mine with parchment paper. Using your hands or the back of a large spoon, pack down the mixture to make a firm even layer. Place the baking pan in the fridge or freezer and allow it to cool and set. In the fridge it will take approximately 1 hour and in the freezer about 30 minutes. Meanwhile melt the chocolate and coconut oil over low heat. To do this, you can use the microwave, a sauce pan, or a bowl set over hot water. The result is about the same either way. Just remember that low heat is best since the chocolate burns easily at high temperatures.

Pour the chocolate mixture over the nut mixture, spreading a nice thin layer using a spatula. Allow the chocolate to set completely before slicing into individual squares. Put them in the refrigerator for 30 minutes.

Makes 20 squares at 250 calories a piece.

He is away on a 3 day ski trip, but I'm pretty sure these will stand up to his back pack just fine.

 I’m sharing this with Fight Back Fridays, Lunch Box Love, Frugal Fridays, Foodie Friday, My Meatless Mondays, Gluten Free Wednesdays, Real Food 101, Mangia Mondays, Monday Mania, Slightly Indulgent Tuesdays, Traditional Tuesdays, Tasty Tuesdays Parade of Food, Fat TuesdaysA Little Birdie Told Me, Baking with Bizzy , This Weeks Craving and Food Friday.