Looking to make your own dried fruit bars?
Here’s a recipe for Dried Fruit Bars from PaleoLeap:
- 1 cup dried Medjool dates, pitted;
- 1 cup raw almonds;
- 1 cup dried cranberries;
- Preheat your oven to 400 F.
- Place the almonds on a baking dish and bake for 8 to 10 minutes. Let cool before using.
- In a food processor, combine all the ingredients and pulse until the ingredients start forming a ball, scraping the edges of the bowl to prevent the mixture from sticking.
- Line a baking pan with parchment paper. Then spread the mixture out into the pan, and shape into a large rectangle.
- Top with another piece of parchment paper, and refrigerate for at least 1 hour.
- Cut into evenly shaped bars.
Not feelin’ the dates and cranberries? Are cherries and goji berries more your thing? Check out the recipe below for Raw Superfood Energy Bars from GoDairyFree (credit to author Julie Morris):
- ¾ cup raw almonds
- ½ cup raw walnuts
- ½ cup dried goji berries
- ¼ cup Medjool dates, pitted
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- 1 cup dried cherries
- 2 tablespoons cacao nibs
- In a food processor, combine the almonds and walnuts, and process the nuts into the size of small gravel. Add the goji berries, dates, vanilla extract, and cinnamon powder, and process until the mixture forms clumps and begins to stick together. Then add the cherries and cacao nibs and process briefly to incorporate the ingredients, but leave some small chunks for texture.
- Place the dough on a large sheet of plastic wrap on a cutting board. Press the dough into a compact rectangle, then wrap it tightly in the plastic, compacting it even more. Use a rolling pin to roll the dough into a ½ -inch-thick layer.
- Unwrap the dough and cut it into 8 bars or smaller bites, as desired. These superfood energy bars will last several weeks unrefrigerated and covered, or keep them in the freezer for long-term storage.
Still not satisfied? How about some yummy Strawberry Breakfast Bars, from Vicky at Mess For Less?
Crust and topping:
- ½ cup of flour
- ¼ cup + 2 tablespoons of dark brown sugar
- 1 cup of quick cook oats
- ¼ teaspoon of salt
- ½ cup of cubed butter
- 1 tablespoon of orange juice
- 1 tablespoon flour
- 2 tablespoons of dark brown sugar
- 11 oz of sliced strawberries
- ½ tablespoon of orange juice
- Preheat oven to 375 degrees. Spray a 9×9 pan with cooking spray.
- Pour flour, sugar and salt into a food processor and combine by pressing the pulse button a few times.
- Cut butter into cubes and add to the food processor.
- Press the pulse button until the butter has been incorporated into the crumb mixture. Add the oats and press to combine again. Remove ½ cup of the mixture and set aside to use for the topping.
- Add 1 tablespoon of orange juice to the food processor and to combine, press pulse a few times.
- Pour the mixture from the food processor into the greased 9×9 pan. Press it into the pan evenly.
- To make the filling, combine the brown sugar, flour and orange juice until moistened and then add the sliced strawberries. Mix until the strawberries are coated.
- Distribute the strawberries evenly onto the crust.
- Sprinkle crumb topping over the strawberries.
- Before you put this in the oven, spray the top with cooking spray. Bake at 375 degrees for 40-45 minutes.
Blog Photo Credit: Vicky at Mess For Less