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RECIPE |  RAW BARS (VEGAN)

RECIPE | RAW BARS (VEGAN)

Hi Everyone!

I was so inspired by Aimee Song's recipe for Raw Bars that I decided to make them.  I'm using what I have in the house so this is definitely an adaptation to her original recipe, which you can find here.  She uses sunflower seeds and quick oats but I subtituted or left them out simply because I didn't have them.  I'm also adding roasted almonds for extra nutrition.

These are great as a healthy snack, a boost of energy and best of all, you can pack them for school, work or on-the-go!  They also require no baking whatsoever and require some time in the freezer to settle them into shape before slicing.

I hope you enjoy this adaptation and if you do, please share it with your family and friends!

Take care,
Christie

Raw Bars.JPG

RAW BAR RECIPE (VEGAN)

YIELDS 9 SQUARES  |  PREP TIME 30 MINS  |  FREEZING TIME 1 HOUR

Adapted from Aimee Song's Raw Bar Recipe

INGREDIENTS

  • 1.5 cups rolled oats
  • 1/4 cup chia seeds
  • 1/2 cup coconut oil 
  • 12 medjool dates, pitted
  • 1/2 cup roasted almonds
  • 1/2 cup shredded unsweetened coconut flakes
  • Pinch of salt and paper

Required: Parchment Paper, baking sheet, food processor and square shaped resealable container.

    INSTRUCTIONS

    1. Preheat oven to 350 degrees F. In a mixing bowl, add oats, chia seeds and coconut oil with a pinch of salt and pepper. Mix with your hands until oats and seeds are covered in coconut oil. Pour into a lined deep baking pan and bake for 20-30 minutes until golden.
    2. Meanwhile, depit your medjool dates.  Set aside.  
    3. In a food processor, process your roasted almonds until they're grinded into finer pieces. Then pour in medjool dates into the processor and blend until nuts and dates are combined.
    4. After oats are roasted, allow this to cool.  Once cooled, add in the medjool dates and almond mixture. Combine well with hands.
    5. In a resealable contained lined with parchment paper, pour your mixture in.  Flatten it out with your hands or spatula.  Sprinkle shredded coconut flakes over top.  Seal with a lid. Place in freezer for 1 hour.  Remove from freezer and slice into 9 squares.  Serve and enjoy!

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