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.


Coconut Cranberry Raw Bars

  • Author: Beard And Bonnet
  • Yield: 5-6 snack size bars


  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1 cup dates
  • 1/2 cup dried cranberries
  • 1 cup shredded coconut
  • 2 Tbsp. coconut oil


  1. 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.


  1. I love Cascal too! I also have a weakness for fizzy drinks, but the sweetness of most regular sodas is too much for me now–or at least, too much to have on a regular basis. And these bars look amazing! SO much better than the store-bought ones!

    • admin

      Hi Joe, I had sweetened coconut on hand when we made this batch. If you give it a try with unsweetened let me know how it turns out.

  2. Gretchen

    I can’t wait to try this, and about a million other recipes I have found on your lovely blog. I would love to know how you went about shaping this dough into bars, any tricks or tips? Thank you!

    • admin

      Hi Gretchen, thank you so much! Shaping the bars is really easy. All I do, is pour the dough onto a cookie sheet and mold it into a rectangle that is about 1 inch tall. Place the cookie sheet in the fridge to set for a few hours or overnight. Then score the dough into the size bars that I want and cut with a sharp knife. Thanks for stopping by!:)

  3. Emily

    Just wanted to thank you for posting this recipe! I tried them last night and they are completely brilliant. I rolled some of my’batter’ into balls and dipped a few in dark chocolate for an extra special treat. Have recommended the recipe to everyone. Will keep checking back for more healthy recipes on your website.

    Thanks again!

  4. Not sure how I missed this one, but OMG – I’m buying dates asap and making these for myself. There is a slight chance my picky girl will try them, but coconut isn’t really her thing… but it is mine! Oh, I envy your adventurous eaters 🙂

    • admin

      Hey Dana,

      Thanks so much:) I am working on a few more recipes for bars like these and I will be sure to include some without coconut! You must make a batch of these for yourself though and indulge your love of coconut.

        • admin

          Hi Dana,

          I use fresh Medjool dates that I can pick up from the fresh veggie section at Trader Joe’s. (The package says “fancy”.) I simply cut them in half, remove the seed, and then cut the halves into quarters so that it is easier on my food processor. If you have dried dates, I am guessing that you will need to soak them first. Hope this helps!

  5. These look delicious! I love cranberries, but have never thought to pair them with coconut. The idea is very appealing though, so I will have to try these out! Beautiful pictures by the way! I love that first one. 🙂

  6. Glorianne Garza

    Thank you for this great recipe. Glad you are making your own bars instead of buying Larabars. Although they may not contain GMOs ( not sure) I just wanted to tell just in case you did not know that their parent company, General Mills spent $1.2 Million to stop GMO labeling in California I will not buy Larabars or anything from those companies who poured money against Prop 37.

  7. I clicked the link for Cascal and it went to a page for coca cola….is this correct? If so, not cool….how can I trust anything coca cola puts on the label of their “natural” products? If the link is wrong at least you know you need to correct it.

    • Meg

      Hi Lynn, it is my understanding from Cascal that Coca-Cola bought them out and then decided to discontinue the product. Sorry for any confusion that this may have caused, we were really sad to see Cascal go away.

  8. Hi Meg,

    I saw this recipe months ago at the Gourmandelle blog, and since then, I’ve had it in my mind that I want to make my own bars. I stopped eating bars, because the ones I find are usually full of sugar. And now I’m looking for a food processor, but never in my life I’ve had one and I’m completely lost as to what I should look for. I live in Brazil and I found this mini processor from cuisinart here

    Is this good for the bars, are the inside blades enough, or should a look for another one, with slicing, chopping discs, etc?

    • Meg

      Hi Julia! I am so glad that you stopped by. I like Cuisinart products and this mini-food processor is nice, except that the bowl is so small that you will have to work in batches. I use a larger Cuisinart food processor and LOVE it! The blades are great and although I don’t use the discs much I enjoy having them when I really need them. I suggest a larger model, with a 7 or 9 cup capacity bowl simply because they are sturdier, work harder, and last longer. This one is similar to mine:
      I know it costs a bit more, but I think you will find yourself using it a lot. I hope this helps!

      • Hi Meg,

        thanks for your answer! I’ll look for a bigger one from Cuisinart here, and if I can’t find it, I’ll try a similar one to yours, from another brand. Thanks so much for the help!

  9. Hi Meg,

    I’ve just tried a variation of your recipe for this bar:

    1/2 cup almonds – I used hazelnut
    1/2 cup cashews
    1 cup dates
    1/2 cup dried cranberries – I used dried apricot
    1 cup shredded coconut – I didn’t use it
    2 Tbsp. coconut oil – I used honey

    They were so tasty! Next time I’ll try using dried bananas 😉

  10. Hi Meg,

    I used a blender for this next recipe. I had bought a food processor, but it was malfunctioning and I had to return. Now I have to wait until the store returns my money and I can buy a new one. So, I thought, why not try using a blender? It takes more time, but it’s possible!

    I used: cashews, brazilian nuts, hazelnuts, white raisins, dried apricots and honey. I had to do it in batches. First, each nut. I used the pulse button for them. When I finished each of them, I put on a bowl. Then, the raisins, and finally, the apricots. I put everything on a big bowl, added around 2 Tbsp of honey and just blended them together with my hand, just as if it was bread dough.

    It was delicious! And because I didn’t use dates, which are so so so sweet, these bars ended up slightly sour, which I love.

    By the way, Meg, I never mentioned it before, but discovering your blog was like a blessing for me and my family. My mom is celiac, and I’m allergic to milk protein. And I find it amazing that now I can make cereal bars that my mom can eat and carry around, as many days she works from morning ’till night and doesn’t have proper food to eat.

    By the way, I’ll try a new gluten free bread recipe, and I’ll let you know if it works!

    • Meg

      Julia, thank you. I am so happy that you are inventing your own bars and trying new ways to make the raw bars! I am so grateful that you found B&B and that you are sharing your discoveries with me. Keep up the good work, I cant wait to see what you come up with next!

Leave a Reply

Your email address will not be published. Required fields are marked *




Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.