Another solid summer fruit bar recipe for the books
I’ve been quiet on the food end, but have been diligently testing out new summer dinner recipes as I’m sorely lacking in that department. I love baking recipes, but our house is WAY too hot to turn on the oven!
These bars are MONEY as they require no oven and no sugar. You can also use whatever fruit you want to top them, and either eat them chilled or frozen.
1 c soft medjool dates, pitted
3/4 c rolled oats
1/2 c nuts of choice – I prefer pecans or walnuts
1 tbsp melted coconut oil
2 tbsp water
Strawberry coconut filling:
1 c unsweetened coconut shredded flakes
1 c fresh sliced strawberries, organic
2 tsp vanilla extract
1 tbsp maple syrup
1 1/2 tbsp melted coconut oil
Extra fruit for topping
In a food processor, combine the crust ingredients and blend until it’s sticky enough to form a ball. Transfer to an 8×8″ pan and pat down until even. Combine the filling ingredients and blend until smooth. Pour over the crust and spread evenly with a spatula. Top with additional fruit of choice. Freeze for at least 1.5 hours, and cut into 8 squares or 16 smaller bars.
- I find that some large, dry date chunks can make their way into the crust, so if your dates aren’t soft, soak them in water for about 10 minutes before processing.
- Use parchment paper in your pan if you don’t want to scratch it with your knife when you cut the bars.
- I’ve tried these frozen and they’re good, but I prefer eating them out of the fridge so I don’t zing my teeth, even though that makes them too crumbly to hold by hand.
- Instead of freezing the fruit topping, I just top before serving, and prefer fresh blueberries & raspberries. Top with more fresh strawberries if you love them THAT much.
- Don’t forget to use organic as much as possible and say “bye, Felicia” to them chemicals.