Raw Coconut Cranberry Cashew Fig BarsGood morning! I’ve got a little spring in my step! And it’s not just because it’s 80 degrees out and beautifully, wonderfully, actually spring.
It’s because I whipped up a batch of these amazingly delicious, 100% vegan, fruit and nut bars. They taste super awesome, yo! For serious.
I’m sure you’ve seen a million fruit and nut bars by now. Thing is, they’re always made with dates. Now, I don’t know about you, but I’ve been a little skeptical of dates ever since I saw that poor little monkey eat a poisoned one in Indiana Jones: Raiders of the Lost Ark. I mean, for real. The first time I ever even heard of dates was in that scene in that movie.
But in real for real life, the truth is that I just really like figs. I like them more than dates. Mostly because they have those delightful tiny crunchy seeds in them that kinda pop in your teeth. The very reason that I always preferred Fig Newtons over the other fruity flavors. And because a cookie is just a cookie, but Newtons are fruit and cake.
These bars are just fruits and nuts. Really tasty fruits and nuts. And these bars are paleo friendly!
Which, I’ve got to admit… I don’t really understand the paleo diet. Not that I’m hating on it or whatever, but I’m pretty sure if I’d been a cavewoman, I wouldn’t have just eaten nuts and seeds and fish and bison or whatever. I’m pretty positive that I would have invented Heath bars and brownies and chocolate covered espresso beans and all of those things. I would’ve been making bananas foster in my cave and chocolate chip cookies on my skillet made of a slab of rock. Reese’s Peanut Butter Cups would be Rachel’s Peanut Butter Cups. Clearly.
Raw Coconut Cranberry Cashew Fig Bars
- 1 Cup Dried Black Mission Figs
- 1 Cup Unsweetened Shredded Coconut
- 1 Cup Dried Cranberries
- 1 Cup Raw Unsalted Cashews
- 1/2 tsp. Sea Salt
- 2 Tbsp. Honey (or Agave)
- 1 Tbsp. Coconut Oil
- 1/2 tsp. Cinnamon
In a food processor, combine all ingredients except for honey and cashews. Mix until well blended.
With food processor running, pour honey into the feed tube.
Either pulse or fold in cashews.
Line an 8×8 brownie pan with wax paper. Spoon fruit and nut mixture onto the wax paper and spread evenly with a spatula.
Place another piece of wax paper on top and press the fruit and nut mixture firmly into the pan as evenly as possible.
Refrigerate for 2 hours and cut into squares to serve. Store covered in the refrigerator.
Feel free to sub raw almonds for cashews!
- 1 Cup Dried Black Mission Figs
- 1 Cup Unsweetened Shredded Coconut
- 1 Cup Dried Cranberries
- 1 Cup Raw Unsalted Cashews
- ½ tsp. Sea Salt
- 2 Tbsp. Honey (or Agave)
- 1 Tbsp. Coconut Oil
- ½ tsp. Cinnamon
- In a food processor, combine all ingredients except for honey and cashews. Mix until well blended.
- With food processor running, pour honey into the feed tube.
- Either pulse or fold in cashews.
- Line an 8x8 brownie pan with wax paper. Spoon fruit and nut mixture onto the wax paper and spread evenly with a spatula.
- Place another piece of wax paper on top and press the fruit and nut mixture firmly into the pan as evenly as possible.
- Refrigerate for 2 hours and cut into squares to serve. Store covered in the refrigerator.
- Feel free to sub raw almonds for cashews!
17 Responses to “Raw Coconut Cranberry Cashew Fig Bars”