1 cup raw cashews
1 cup dates, pitted
2 Tablespoon freshly squeezed lemon juice
1 Tablespoon coconut butter
1 teaspoon grated lemon zest
½ cup unsweetened shredded coconut plus 1 Tablespoon for sprinkling on top
½ teaspoon pure vanilla extract
- Line a 9 x 5-inch loaf pan with parchment paper so it comes up 2 of the sides.
- Place cashews in a food processor and pulse until finely chopped, with some small chunks remaining. Add the remaining ingredients except for 1 tablespoon of shredded coconut for the topping. Pulse until the ingredients start to stick together. Do not process until smooth, as the texture helps hold the bars together.
- Transfer the mixture to the prepared loaf pan and press and flatten evenly using the palm of your hand. Sprinkle the coconut on top. Place the bars in the refrigerator for 1 hour before slicing into 8 individual bars.
Chickpea Trail Mix
1 15-ounce can, drained and rinsed
1 Tablespoon unrefined, virgin coconut oil
1 Tablespoon pure maple syrup
pinch of sea salt
½ teaspoon ground cinnamon
¼ cup dried blueberries or cherries
¼ cup chocolate chips, dark or semi-sweet
¼ cup pumpkin seeds
¼ cup toasted, unsweetened coconut flakes (Do this in a dry skillet over medium heat, stirring until golden brown)
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Pat chickpeas dry as best you can. Remove whatever skins are loose. Place chickpeas on the baking sheet and roast for 20 minutes.
- Remove from the oven and add coconut oil, maple syrup and salt and toss to coat. Put back in the oven and roast for another 15 min.
- Turn the oven off. Toss the chickpeas with cinnamon. Return pan to the oven and with the oven door closed and the heat off, allow the chickpeas to sit in the warm oven for another 30 min or until crunchy. You’ll have to try one to see if it’s crunchy. Set aside to cool at room temperature.
- Combine cooled chickpeas with dried fruit, chocolate, pumpkin seeds and toasted coconut.
No-Bake Oatmeal Chip Bars
Unrefined coconut oil for greasing the baking dish
¾ cup roasted, salted cashews
½ cup pitted dates
2 Tablespoons coconut butter or unrefined virgin coconut oil
1 Tablespoons unsweetened almond milk or milk of choice
¾ teaspoon pure vanilla extract
1 ½ cups quick-cooking oats
½ cup cooked and cooled quinoa
1 Tablespoon almond flour
¼ teaspoon sea salt
½ cup diced dried cherries
¼ cup mini chocolate chips, dark or semi-sweet
- Grease an 8×8-inch baking dish and line it with parchment paper.
- Add the cashews and dates to a food processor and blend until a ball almost forms, about 1-2 minutes. Add the coconut butter, almond milk, and vanilla and blend again until the mixture is smooth.
- Transfer date-nut mixture to a large mixing bowl and add in the oats, quinoa, almond flour, salt, dried cherries and chocolate chips. It will be very sticky. Use your hands to combine the mixture well.
- Press the mixture firmly into the baking dish. Refrigerate for at least an hour or up to overnight.
- Cut into bars and serve. Store in the refrigerator for up to a week or you can eat them right out of the freezer.
1 (15-ounce) can chickpeas, drained and rinsed
2 dates, pitted
1/3 cup unsweetened, unsalted, raw almond butter
¼ cup pure maple syrup
¼ cup unsweetened cocoa powder
½ teaspoon sea salt
½ teaspoon pure vanilla extract
¼ cup warm water
- Place all ingredients, except the water, in a food processor. Process until smooth.
- With the motor running, add the warm water and process until combined.
- Serve at room temperature or chilled. Serve with apple slices or crackers.
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