Cranberry Nut Bars (Grain and Sugar Free)

These are perfect to make ahead for a busy week, family road trip or you next family get together or potluck. Grab as a quick snack or a piece of dessert to satisfy a sweet tooth. Sweetened with dates, there are no added sugars! Husband approved, these are sure to be a a family favorite.

Since these bars don’t require baking and are held together by dates, coconut oil and almond butter, you’ll need to keep them in a cool place (fridge or freezer) so they remain solid.

Grab your food processor and let’s get started!

Ingredients

  • 7 medjool dates soaked in very hot water until softened (2 mins) and drained

  • 1 cup raw almonds

  • 1 cup raw pecans

  • 1 cup raw cashews

  • 3/4 cup unsweetened coconut flakes

  • 1/2 tsp fine grain sea salt

  • 1 Tbsp Organic Cacoa Powder

  • 1 tsp cinnamon

  • 1/4 cup organic coconut oil refined, melted

  • 1/4 cup almond butter (or your favorite nut butter)

  • 2 tsp pure vanilla extract (optional if following Whole30)

  • 1 cup unsweetened dried cranberries (can use other unsweetened dried fruit)

Instructions

  1. Place dates in hot water and soak for 2 minutes. Drain. Place dates in a food processor and pulse until pasty, but not completely smooth.

  2. Add all the nuts to the food processor with the date paste and pulse several times to slightly chop them into a crumbly texture. Some larger pieces are ok. Don’t over chop!

  3. Transfer nuts/dates to a larger mixing bowl and stir in coconut flakes, cinnamon, cocoa powder, salt and dried fruit.

  4. Stir together melted coconut oil, almond butter and vanilla until smooth. Pour over the nut/fruit mixture and stir to fully combine. Thoroughly mix to make sure all the dry mixture is coated.

  5. Line a 8x8 or 9x9 pan with parchment paper. Transfer mixture in and press down using your hands to pack down tightly into the pan.

  6. Cover the top with parchment paper or plastic wrap then set in the freezer for at least 1 hour to firm.

  7. Cut into small bars and place in the fridge.

Enjoy!

Lisa McQuillen