Well finally I think spring may have sprung. It got up to a balmy 6 degrees today here in Southern Ontario. March break is just around the corner and so is the nice weather. We can hope any way. Today was the first day that I pulled my bike out from the barn at the end of our garden. It’s been hiding in there all winter. There’s a few small things that need fixing to get it ready for the spring/summer season, but it will be nice to be able to ride it to work!
Riding my bike is a whole lot nicer than walking when it’s -30C with that awful wind chill. 4 days a week I’m riding that bike as well as going to the gym, so I thought it would be a good idea to make these Coconut Cranberry energy Bars. These Coconut Cranberry Bars are Vegan and Gluten Free, they make the perfect on the go snack. They are filled with fiber and protein and these fresh home made bars taste much better than those store bought energy bars. These bars are simple to make and best of all require no cooking since they are raw!
- 1 cup raw almonds
- 10 dried, pitted dates that have been soaked in boiling water for 2 minutes to soften
- ⅓ cup plus 2 tablespoons of unsweetened shredded coconut
- ⅓ cup raw almond nut butter
- 2 Tablespoon chia seeds
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
- ¼ cup dried cranberry
- Place almonds in food processor and process for about 30 seconds or until nuts are fairly well ground. Add drained dates, almond butter, 2 tablespoons of chia seeds, ⅓ cup of coconut, vanilla and maple syrup blending until the entire mixture is well combined.
- Line a loaf pan with parchment paper so it over hangs the pan.
- Press mixture into pan with the back of a spoon so it is evenly flat.
- Press dried cranberries into top of mixture then the 2 tablespoons of coconut.
- Place the pan in the fridge and allow the mixture for about 1 hour.
- remove the pan from the fridge and gentle pull on the ends of the wax/parchment lifting your loaf out.
- Slice into bars or squares.