NUTTY COCONUT CRANBERRY BARS



 

 

Many of you know that we love homemade bars here at A Simply Raw Life, this time though, I wanted to try one that was slightly different. I was inpsired by these bars I saw on Ascension Kitchen.  These looked so good and they turned out to be more versitile than I thought. Thanks Lauren!  Super delicious... Check it out...



NUTTY COCONUT CRANBERRY BARS

 

Note:  Remember that it's is preferrable to soak the almonds and cashews first and then dehydrated until they are dry to activatge your nuts and seeds, which give you added nutritional benefits.  Of course, if you don't have time or do not have a dehyrator, this recipe still works just as fine.

1 cup of raw almonds
½ cup of shredded coconut
1 cup of cashews
½ cup of dried cranberries
¼ cup of hemp seeds
¼ cup of chia seeds
¼ cup of coconut butter
¼ cup of raw honey
4 tablespoons of coconut oil
4 Medjool dates
pinch of sea salt
Zest of one lemon

 

In the food processor, chop up the almonds for a quick second to chop them into smaller pieces.  Add the coconut, cashews and chopped a little more for a few seconds.  Transfer the mixture into a large bowl.  Add the hemp and chia seeds.

 

In the food processor add the coconut butter, honey, coconut oil, dates, salt and lemon.  Mix together unitl well combined into a nice paste.  Now combine this mixture to the dry mixure and and fold it in with your hands combining it well.

 

Press the mixture well into a 8" x 8" baking dish that is lined with parchment paper and chill in the freezer for 1 hour.  Now it's ready to be cut and eaten!  Makes about 10 bars.

 

Store the remaining bars in an airtight container in the refrigerator.

 



I also have used these bars as grawnola and crumbled it on top of a smoothie bowl, ice cream, and fruit.  In the photo above, I topped it on my Chocolate Almond Milk Ice Cream.  So delicious!

Enjoy!

Join the discussion!

If you have a favorite dairy free ice cream recipe, feel free to share it in the comments below. Links are welcome!

 



ROASTED BRUSSEL SPROUTS WITH CRANBERRIES

Written by contibutor Britney Manuel of Btanjerine and A Simply Raw Life.


I know what your thinking brussel sprouts smushel sprouts.  I, like Felicia, remember eating brussel sprouts as a child and having to sit at the table for what seemed like eons because I would save that unsavory vegatable until the very end, like a dreadful doom.

Fast forward about 25+ years,  I was totally inspired while at my local Trader Joe's market.  I was intrigued to see how the Brussel Sprouts grew on the stalk.  It came with a recipe that was a new take on Brussel Sprouts, a sweeter version of the hearty green.  I adapted the recipe to omit having to put it in the microwave.  Here's how I did it.

 

ROASTED BRUSSEL SPROUTS WITH CRANBERRIES

3 cups of Brussels Sprout cut in half
1/4 cup olive oil1/4 cup maple syrup
sea salt to taste
1/4 cup dried cranberries


Preheat oven to 350 degrees.

Cut off ends of Brussel Sprouts and cut in half.  Place in bowl.  Add olive oil and maple syrup.  Coat the Brussel Sprouts and add sea salt to taste.  Place on a cooking sheet and roast for 15-20 minutes until that the Brussel Sprouts are par cooked.

Sprinkle with cranberries and serve immediately.


Makes a side serving for approximately 6.

***NOTE:  This dish tastes best prepared and served immediately.  If it sits too long the Brussel Spouts get soggy and are not palatable.

Join the discussion!

Do you have a favorite Brussel Sprout recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

RAW CRANBERRY ALMOND BARS WITH RAW CACAO FROSTING

 

Written by Contributor Britney Manuel of BtanJerine, Family Sponge and A Simply Raw Life.  This recipe was originally posted on Family Sponge HERE. It was so popular, that we had to bring the recipe to our viewers as well.  Enjoy!

 

 

At about 3 o’clock PM everyday a little man inside of me says, “it’s time for chocolate!”, and when he talks…I listen! And sometimes much to my dismay, this little man has cheap taste. So in an effort to be proactive I knew I had to at least make a healthier version to tame this wild beast of a chocolate monster within me. So this is what I did!

 



 

 

Raw Cranberry Almond Bars with Raw Cacao Frosting

Bar Ingredients

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4 cups raw almonds
2 lbs. dates
1 cup shredded coconut
2 tablespoons chia seeds
2 cups dried cranberries

Frosting

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1/2 cup maple syrup or agave nectar
1/4 cup coconut oil, warmed to liquid
2/3 cup cacao or carob powder

Directions

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For the Bar

 

Blend the dates in a food processor until it makes a thick chuncky paste, and place in a bowl.  The pulse the almonds in the processor until they are finely chopped and add to the bowl. (I left some bigger chunks so that the texture varied).  Next, pulse the shredded coconut for a few seconds and then add to bowl followed by the chia seeds and dried cranberries.  Work mixture together with your hands until it makes a sticky ball.  Line a 9×13 cookie sheet with parchment paper. Add mixture to parchment paper. Cover ball with another sheet of parchment paper and use a rolling pin to flatten the ball into about 1 1/2 inches. Place the flattened mixture into the freezer for 1 hour.  Cut the bars in individual bar size pieces, then frost.

 

For the frosting

 

Add the maple syrup to the blender first followed by the coconut oil and cocoa powder. Blend well until smooth and then spread desired amount onto each bar. 

After frosting, wrap each individual bar in plastic wrap and store in the freezer for up to a week.  They are now ready to eat!   (I'll tell your right now, they won't last that long!)
 

 

Amazingly delicious!!

 

Enjoy!

 

 

Join the discussion!

Do you have a favorite raw bar or granola bar recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.