The weather has been looking up lately. Lots of days with nice sun, not too hot, have made me start to think about day trips I can take just to soak it all in. My husband always jokes with me that I’m like a Neapolitan mother because whenever we go anywhere I always pack lots of snacks away, as if we might risk dying of hunger on what could be as short as a one hour journey, immediately following breakfast, to a nearby place to go have lunch… Don’t laugh, you never know! This week’s recipe for no-bake fruit and nut bars by graphic designer and lifestyle blog writer, Jennifer Chong, will be perfect for my next outing. Lightweight, nutrient dense, and quick to make, I will be able to hide a few in my camera bag without a problem. If you make your own fruit and nut bars, let us know your tips or favorite combinations. –Kristina
About Jennifer: Jennifer Chong is a designer and photographer living in Long Beach, California. Originally from Georgia, Jennifer graduated from the Savannah College of Art and Design with a bachelors degree in graphic design. In addition to design work, Jennifer is a passionate photographer. You can often find her out capturing delectable eats and documenting her journeys near and far. In 2012, Jennifer was identified as one of the top people you should be following on Pinterest. She has also partnered with brands like Anthropologie, American Express and Target as a curator and consultant. In addition to her photography and design work, she writes a lifestyle blog focused on travel, food and design. When she isn’t working, she can be found playing beach volleyball, continent-hopping (four so far!) or searching for some delightful treats to devour!
See Jennifer’s recipe after the jump!
Fruit and Nut Bars
- 20 pitted medjool dates
- 1-2 cups of warm water
- 1 cup shredded unsweetened coconut, divided (Set aside 2 teaspoons)
- 1 cup almonds
- 1 cup unsweetened cocoa powder
- 3/4 cup coconut butter
- 1 tablespoon maple syrup
- 1 tablespoon cocoa nibs
- Pinch of salt
- Line an 8-inch square baking pan with parchment paper.
- Set aside 2 sea spoons of shredded coconut and in a shallow bowl soak the pitted medjool dates for 5 mins.
- Drain medjool dates. Add soaked dates, almonds, shredded coconut, cocoa powder, coconut butter, maple syrup, cocoa nibs and salt into a food processor and pulse until ingredients are mixed – some almonds may not be fully chopped. (You can mix the ingredients further by hand after you’ve given it a few pulses if you wish)
- Scoop mixture onto lined baking pan and smooth out with hand until it’s level.
- Refrigerate for 20 minutes until firm.
- Lift the bars out of the pan and set on a cutting board. Use a large knife to cut into bars.
- Place bars in an airtight container, I like mine kept in the freezer or fridge.
Why Jennifer loves this recipe
It’s easy to make, tasty and a great healthy treat alternative (and less expensive) than buying bars from the grocery store. I live a very active lifestyle and have this incredible sweet tooth so this bar fills the needs for both post-workout snack or after dinner dessert. Make a batch, pop them in the freezer and anytime you need a quick bite you’re covered!