One of the major challenges I face these days on such a strict diet is getting enough calories.  Most of the calories in the American diet come from refined sugars or processed, unhealthy carbs.  Which leaves me on a constant prowl to find delicious, tasty calories – usually in the form of healthy fats and proteins.

Just a few weeks ago, one of my friends Jess, shared a raw nut bar recipe with me and let me try one of the nut bars she had made.  It was SO good.  I was actually shocked when I tasted how delicious it was and found out the few, raw and natural ingredients that were in it.  I quickly tried whipping up my own batch and was pleasantly surprised!

Not only was I impressed by the taste, but with the below recipe, I was able to get a dozen bars – each having over two hundred and fifty calories!  I’ve found myself grabbing these as a snack on-the-go quite frequently these days.  Just keep in mind that the more coconut oil you’re forced to use when blending will dictate how mushy and oily the bars will be later.  One thing I’ve noticed is that they get a little “melty” when they are warm, but straight out of the fridge, they’re a delicious, nourishing, and refreshing snack!

Another awesome thing about this recipe is that it’s not only naturally gluten free, with a few minor tweaks (using less fruit and replacing it with stevia to sweeten), it is a Candida Cleanse friendly and SIBO diet friendly, as well!  AND, you can really switch up the ingredients to whatever you have around the house.  I was thinking these would be so good with some dried apple and cinnamon.  Or peanuts and chocolate chips.  You can really experiment with any kinds of dried fruits, nuts, and ingredients, it’s awesome!

Give it a try and let me know what you think in the comments below.  I’m so excited to see if anyone comes up with a new, delicious ingredient combo!

Ingredients:

  • 1 cup almonds
  • 1.5 cups shredded coconut
  • 12 large dried dates
  • 1/4 cup dried cranberries
  • 10 brazil nuts
  • 2 tbsp. coconut butter
  • 1/2 tsp. cinnamon
  • 3 tbsp. coconut oil

Instructions:

  1. Blend almonds and coconut in a food processor or Vitamix*.  Add dates and pulse until combined.
  2. Add cranberries, brazil nuts, coconut butter, and cinnamon. Pulse until mixture is thick and sticks together.
  3. Transfer to a sheet of waxed paper and press into a giant square formation.  Refrigerate until solid, at least 30 minutes, and cut into bars (I cut mine into a dozen bars)

*Note that if you have a food processor, I’d highly recommend using it.  The Vitamix wasn’t the ideal tool for this recipe, because its motor is so powerful that it overheats and turns itself off to cool down.  I was forced to use a lot of coconut oil to keep the blending smooth.  One suggestion I do have is to get each ingredient to a nut-butter-like state, so that when you add the next, unblended ingredient, it will incorporate smoothly.  I think one of my major issues was loading up the blender with all the ingredients at once!

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