Tropical Guarana Energy Bars



I had never really discovered guarana before until I was kindly sent some to try by Creative Nature and decided to learn more about the benefits. It turns out that guarana is chemically similar to natural caffeine and be up to 2.5 times more powerful than tea or coffee in providing an energy boost and focus. However, unlike the caffeine you find in your daily brew, the energy within guarana is released slowly over the course of a few hours, with a much more gentle effect on your body. Pretty interesting, huh?

I decided to put this powder to the test and create a snack that is easy to make, convenient for on the go and suitable for any time of the day. And here it is, my tropical guarana energy bar recipe. These have a texture really similar to flapjacks and feel really indulgent, but without all of the unhealthy fat and refined sugar content. The edges are crispy and the inside is chewy, the best kind of oat bar! I have been eating these in the morning when I need a quick breakfast, and in the afternoon around 3pm when I need a pre-workout, afternoon pick-me-up!


Tropical Guarana Energy Bars
Prep time
Cook time
Total time
Recipe type: vegan, gluten free, dairy free, sugar free
Serves: 8
  • 1 cup gluten free oats
  • ½ cup apricots, chopped finely
  • ½ cup dates, chopped finely
  • ½ cup raisins or sultanas
  • ½ cup dessicated coconut
  • 2 tbsp coconut oil
  • 2.5 tbsp rice or maple syrup
  • 2.5cm cube fresh ginger, grated
  • The juice of half a lemon
  • 1 tbsp guarana powder
  • A pinch of salt
  1. Preheat the oven to 150 degrees celsius and line a square 6-inch tin with baking paper
  2. Place the coconut oil, syrup, lemon juice, salt and ginger in a large pan and heat on the lowest heat until the coconut oil is melted
  3. Add the dates and apricots and stir constantly for approximately 5 minutes until slightly softened
  4. Turn off the heat and add the oats, coconut, raisins and guarana and mix in the pan until everything is completely combined
  5. Spoon the mixture into the lined tin and spread with the back of a tablespoon until the surface is flat and even
  6. Bake in the oven for approximately 20-25 minutes until the edges are slightly golden and firm to touch
  7. Leave to cool completely and then slice
  8. Store in an air tight container


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