Stop buying energy bars: Make them yourself and be surprised

Supermarket shelves are packed with all kinds of energy bars. Some contain nuts or dried fruit, some are coated in chocolate, while others are vegan or low in calories and sugar. We are used to tossing them into our bags right before leaving home, knowing that during the busy day ahead, we will probably need a quick energy boost.

I look at these bars in the supermarket and realize I have a challenge: To make them at home. After preparing them in my own kitchen, I suggest you do the same. You’ll be surprised by the flavor and how easy they are to prepare.

We’ll begin with a recipe for Nougat Mahshiya, a date roll in which the nuts and additions are roasted before preparation, giving it a smoky flavor. I prepared it as a roll, but you can also make coated balls, similar to chocolate truffles. It’s important to keep the rolls in the freezer and remove them a few minutes before serving. This way, you’ll always have a special and indulgent treat at home.

The second recipe is for a no-bake sesame bar. There are two main natural shades of sesame seeds: Light and black, the latter common in Far Eastern countries. In addition, dark red and brown sesame varieties can also be found. In this recipe, I chose the light variety. Beyond sesame’s high nutritional value, its role is to attract attention to the pastry and highlight its presence - and it does this wonderfully. When pastries are decorated with sesame seeds, they look like sparkling diamond jewelry.

The third recipe is for homemade halva. After several attempts using both light raw tahini and whole sesame tahini, combined with different additions, I arrived at a version that earned compliments from family members, and I’m sharing it here with you.

Spread the nuts, oats, and puffed rice on a tray and roast in the oven for about 12 minutes. Remove, cool, and add them to the bowl with the sesame seeds. Mix well.

Place the date spread or chopped dates, tahini, cocoa butter, maple syrup, honey, salt, and peanut butter in a saucepan. Heat over medium-low heat while stirring. Cook for about 10 minutes until smooth and fully melted.

Combine the contents of both bowls and mix. Add a little salt and cinnamon and stir thoroughly. Lightly spray the loaf pan and transfer the mixture into it. Flatten and press firmly. Cover with plastic wrap and refrigerate or freeze until serving. Turn the pan onto a wooden board, slice into 1–1½ cm thick bars, and serve. Best stored in the refrigerator.

To prepare the rolls: Cut aluminum foil into two pieces measuring 20x45 cm each. Place one sheet on a work surface, brush lightly with oil or spray with cooking spray. Sprinkle a handful of toasted sesame seeds over it and place half of the date mixture on top. Shape into a roll about 5 cm thick and 20 cm long. Sprinkle with more toasted sesame seeds and roll tightly. Wrap the roll in the aluminum foil. Repeat with the second roll. Store in the freezer, slice, and serve. The rolls keep well in the freezer.

To prepare energy balls: Place sesame seeds on a plate. Take small portions of the date mixture and shape into balls about 2–3 cm in diameter. Roll in sesame seeds and store in a container in the freezer.

Line the bottom and sides of the loaf pan with parchment paper. Sprinkle the crushed roasted pistachios evenly across the base of the pan.

When the syrup is ready, add it to the tahini and stir quickly until thickened. Add the pistachios and vanilla extract. Continue stirring until evenly combined.

Pour the mixture into the pan, smooth and press firmly. Decorate with walnut halves and almonds, then refrigerate for several hours or overnight until the halva firms up and sets.

Add 1 cup almonds or walnuts; 1 cup sesame seeds (preferably whole); 5–10 tbsp honey, 100% date syrup, or natural maple syrup without added sugar; coconut flakes, pistachios, dried fruits, or natural cocoa powder.