Description
These Irresistibly Healthy Raw Cranberry Nut Bars are a delicious and nutritious snack made from medjool dates, dried cranberries, roasted almonds, cashews, and coconut oil. Easily prepared without baking, they are perfect for a wholesome energy boost or on-the-go treat.
Ingredients
Scale
Base Ingredients
- 150g medjool dates (pitted)
- 75g dried cranberries
- 75g roasted almonds
- 75g roasted cashews
- 50g desiccated coconut
Binding Ingredients
- 1 tablespoon coconut oil (melted)
- Pinch of sea salt
Instructions
- Prep the Tin: Line an 8×8 inch baking tin with parchment paper for easy removal of the bars once set.
- Blend the Base Ingredients: In a food processor, combine medjool dates, dried cranberries, roasted almonds, roasted cashews, and desiccated coconut. Pulse until the ingredients are finely chopped and well combined but not pureed.
- Add the Binding Ingredients: Add the melted coconut oil and a pinch of sea salt to the food processor. Pulse again until the mixture becomes sticky and holds together when pressed between your fingers.
- Press into the Tin: Transfer the sticky mixture into the prepared baking tin. Use a spatula or the back of a spoon to press it down firmly and evenly, compacting the mixture so the bars hold their shape.
- Chill to Set: Refrigerate the tin for at least 2 hours, allowing the mixture to firm up and set into solid bars.
- Cut and Store: Once firm, remove from the tin and slice into 12 bars. Store the bars in an airtight container in the refrigerator or freezer to maintain freshness.
Notes
- Ensure medjool dates are soft for easy blending; soak in warm water if too dry.
- You can swap roasted nuts for raw if preferred, but roasting adds flavor.
- Store bars in the freezer for longer shelf life; thaw before eating for better texture.
- Add a pinch of cinnamon or vanilla extract for extra flavor variations.
- Use parchment paper generously to prevent sticking and for easy bar removal.
