Cranberry Coconut Bars
With frenzy of Thanksgiving food preparation, I wanted to share a simple seasonal recipe. Last week, we talked a bit about different pumpkin pies (my favorite Thanksgiving dessert!), but today I want to focus on another seasonal favorite: Cranberries.
Most of us are familiar with cranberry sauces. My featured recipe for today is Cranberry Coconut Bars, originally posted on the Gourmandelle Lifestyles Blog.
Cranberry Coconut Bars
Recipe Type: Holiday Dessert Bars
Author:
Serves: 7-8 bars
Ingredients
- 1/2 cup almonds
- 1/2 cup cashews
- 1 cup dates
- 1/2 cup dried cranberries
- 1 cup shredded coconut
- 2 Tbsp. coconut oil
Instructions
- In a food processor combine the nuts, dates, and cranberries. Process until the dough is sticky and the pieces of nuts and fruit are all similar sized pieces. Add coconut oil and process to combine.
- Add the shredded coconut and pulse just until combined. Be careful not to over process at this point. Shape into equal sized bars, or roll into bite sized balls and wrap in parchment paper or plastic wrap.
- These raw bars should keep in the refrigerator or freezer in an airtight container for up to a month.
I love simple recipes. Why make things complicated when they can be just as good when simple.
Of course, I, personally, would need to substitute the almonds for pecans or walnut since I am allergic to almonds 🙁
Otherwise, I think this is a perfect recipe! What do you think??
Wednesday, November 21st 2012 at 10:24 am |
Thanks for featuring this recipe Sandy! Love your website! Lots of amazing, healthy recipes, it’s a great source of inspiration 🙂
Wednesday, November 21st 2012 at 10:48 am |
Thanks for the wonderful recipe!