This raw cranberry coconut bars recipe ticks off all the boxes. It is packed with healthy fats from the almonds, cashews, and coconut oil and is infused with plant-based fiber and natural sweetness from the dates, tartness from the cranberries and lemon, and just a dash of salt to enhance all the flavors. The result is a pick-me-up that you’ll be happy you have stashed in your purse when the moment comes when you really need a boost.
Sure, you could nosh on lackluster mini carrots or enjoy a light salad or soup, but chances are, you’ll still be craving something else – something denser and richer. Raw nut-based treats are thus a great way to fill the gap in your stomach (read: soul) without veering off the track with your dietary goals.
Bursting with flavor, these bars always bring a smile to my face when I need an energy boost. The perfect snack is one that not only satiates you but also nourishes your body. Instead of reaching for a quick-fix sugar rush, always have a healthy snack on hand. Enjoy!
Raw Cranberry Coconut Bars
Makes 6-8 bars
- ¼ cup almonds
- ¾ cup cashews
- 1 cup soft pitted dates
- ½ cup dried cranberries
- 1 cup coconut flakes
- 2 tablespoons coconut oil, melted
- Dash of sea salt
- Juice of 1 lemon
Into a food processor, add the almond and cashews. Pulse until finely ground. Add the dates, cranberries, coconut flakes, coconut oil, salt, and lemon juice. Blend until well combined and the dates are completely blended in and not too chunky. You may have to stop blending every so often and use a spatula to scrape the sides down.
Once done, scoop the mixture onto plastic wrap. Use clean hands to flatten and shape the mixture into a block about 1-inch thick. Fold up the sides of the plastic wrap and cover the block entirely. Pop into the refrigerator for at least an hour.
Remove the block from the fridge and toss the plastic wrap. Slice the block into bars, however big or small you’d like them to be. Enjoy!
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