Happy Monday, friends!
Did you east coasters survive the snow storm? We ended up with a little over a foot which was fine by me since I spent most of the weekend inside cooking and working on school work anyway–thankfully we didn’t lose power, so I could be productive anyway!
I did brave the outside world a bit on Saturday to go to the gym and stock up on my fav Suja juices after a day of indulging Friday. What is it about snowstorms that makes you want to eat everything in sight?
Luckily, I had made these cashew, date, & mulberry granola bars a bit earlier in the week so at least I had something healthier to snack on. My food processor blade has gone missing (seriously, how does that happen?) so my bars may look a bit chunkier than yours but ideally, you should be able to get them ground pretty finely.
If not, the honey definitely helps as a binding agent!
Cashew, Date, & Mulberry Granola Bars
Makes about 1 dozen
1.5. cups dates, soaked in water for around 1-2 hours in advance
1.5 cups unsalted cashews
1/2 cup mulberries
2 tablespoons coconut oil, softened
1/4 cup cacao nibs
2 tablespoons honey
2 tablespoons almond butter
1/4 cup shredded coconut
1 tablespoon ground flaxseed
1 tablespoon chia seeds
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
Line an 8×8 baking pan with wax paper.
Rinse and drain dates. Place in a food processor along with cashews, mulberries, and coconut oil and grind until mostly fine.
Add in cacao nibs, honey, almond butter, shredded coconut, ground flaxseed, chia seeds, vanilla, and cinnamon and mix until combined.
Pour the granola bar mixture into the wax paper-lined baking pan. Using a spatula or the back of your hand, press down firmly.
Place in freezer and let harden for at least one hour.
Remove pan and carefully flip onto a cutting board. Cut into small rectangles, place in an airtight container, and store in the refrigerator.
Time: 10 minutes hands-on (1 hour in freezer)