Macadamia Nut Bars
The perfect portable snack bars for when you’re running around. While these are made with macadamias, you can replace them with walnuts, pecans or almonds if you’d like. Dried cranberries work great in place of cherries. This is definitely a recipe you can get creative with!
Makes about 14 bars
Ingredients+ 8 Medjool dates, sliced in half, pits removed+ 3/4 cup coconut flakes (or 1/2 cup finely shredded coconut)+ 1/2 cup organic raisins+ 3/4 cup macadamia nuts+ 3/4 cup sunflower seeds (raw or roasted)+ 1/2 cup dried cherries+ 1/4 tsp cinnamon+ 1/2 tsp pure vanilla extract+ 1 tsp honey+ NUT FREE ALTERNATIVE+ 9 Medjool dates, cut in half, pits removed+ 3/4 cup coconut flakes (or 1/2 cup finely shredded coconut)+ 1/3 cup organic raisins+ 3/4 cup raw pumpkin seeds+ 3/4 cup sunflower seeds (roasted and salted)+ 1/4 cup dried cherries (or cranberries)+ 1/4 tsp cinnamon+ 1/2 tsp pure vanilla extract+ 2 tsp honey
1. Add all ingredients to a food processor and blend for about 1 minute or until everything is chopped into small pieces and starts to stick together. If you have a small food processor, you can mix ingredients in a bowl and process it in batches until it’s all combined.
2. Place mixture on a large piece of plastic wrap. With your hands, shape into a rectangle, pressing and patting it until very dense and it sticks together nicely.
3. Wrap tightly and refrigerate for a few hours, until very firm. Slice into bars and enjoy!
4. Store at room temperature for up to 1 week; in the fridge for up to 2 weeks; or wrap bars individually and freeze until needed. To thaw, simply set on counter for about 30 minutes to bring to room temperature before eating.