Coconut Cranberry Raw Bars (Gluten-Free and Vegan)
My family has a healthy obsession with Lärabars. I allot at least $20 of our grocery budget each week towards those gluten-free bars of goodness. Lately, I have been growing tired of my grocer’s selection of Lärabars and decided to get creative and make a few flavor combinations of my own. This recipe is my family’s favorite! I paired two of my current flavor obsessions, cranberries and coconut, with all of the makings of a Lärabar and let my food processor do the rest. We have been taking these energy packed bars everywhere we go and our almost 2 year old son, Kash, likes them so much that he affectionately calls them cookies. I have found that by making them myself I also save money. I can make little bars for the kids and big bars for us. No more opening a whole bar for Kash, only to have it be completely dried out before someone else was ready to finish it off.
- ½ cup almonds
- ½ cup cashews
- 1 cup dates
- ½ cup dried cranberries
- 1 cup shredded coconut
- 2 Tbsp. coconut oil
- 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.