Back-to-school and back-to-holidays all at once is quite overwhelming, but sending the kids off with fuel for the day is a different battle entirely. This may not be your ideal eggs and toast, but it’s certainly your next best option. It’s packed with protein, fiber and natural sweeteners to calm your guilty conscious. It’s adult-approved too, for all of us who are guilty of skipping breakfast, looking for a pick-me-up mid-day, or trying to curb sugar cravings.

Cashew and Date Bars

Cashews, dates, and coconut… these are a few of my favorite things. You may want to make a double batch and pull them out on demand; demand may be quite often.

Makes 5/6 bars

3/4 cup raw cashews

1/2 cup unsweetened coconut, shredded

2 cups pitted Medjool dates

1 teaspoon vanilla bean paste/extract

1/2 teaspoon sea salt

1 teaspoon dark amber maple syrup

1/4 cup smooth almond butter

 

Directions

Preheat oven to 350°.

Spread cashews out on a baking sheet. Toast for 5 minutes, remove from oven and set aside to cool. Place cashews, dates, coconut, sea salt and vanilla bean paste in a food processor and pulse until coarsely chopped. Add the almond butter and maple syrup and process until the mixture comes together and the dates have been broken down to a paste.

Line a loaf pan with plastic wrap and press the mixture firmly into the pan. Freeze for 15-20 minutes and slice into 5/6 bars.

Wrap each bar individually in parchment paper or plastic wrap for grabbing on-the-go. Store in the fridge or freezer.

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