Having a little summer break before I start my new job has really been nice.  I can’t wait to start working & putting everything I’ve learned into action (while learning lots more!), but I’m also enjoying my time off & trying to allow myself to kick back a little.  I can be pretty ‘Type A’, so it’s not always easy for me to appreciate my down time.  
 


I do think this down time will be good for my blog though!  It’s awesome having the time to get creative with new recipes, and having an in-home taste tester to try them all out for me 🙂
 
My most recent creation was these baked bars.  They started out with a mixture that I pulsed in the food processor- with the intentions of coming up with some sort of Larabar.  Then, I got a craving for baked goods- so I added butter & banana, and popped these in the oven.  So glad I did.  They are seriously amazing. 
 
These bars would be perfect as a morning snack with coffee.  I also packed these in Dathan’s lunch for a work snack- just as good!  They would be great for kids’ lunches since they taste like a chewy cookie bar 🙂
 
The buttery flavor, soft & crunchy cookie texture, and hint of blueberry go so perfectly together- you will not be disappointed!  Plus, they smell heavenly!!!  They also taste great both warm AND cooled in the refrigerator.  
 
Okay, I could go on and on… Just give them a try! ~

 
Just a Tip:  Buy your raw cashews in the “pieces” rather than whole!  They are much cheaper & just as good when you are going to smash them up anyway 🙂

.  

Print Recipe

Baked Blueberry Nut Bars

Servings: 12
Calories: 127kcal

Ingredients

  • 12 pitted dates
  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 1/2 cup banana
  • 1/4 cup shredded coconut
  • 3 tbsp butter melter (you could also try coconut oil)
  • pinch sea salt
  • 1/2 cup blueberries (fresh or frozen)

Instructions

  • Preheat the oven to 350ºF.
  • In a food processor, pulse the dates, cashews, almonds, banana and shredded coconut until the nuts are broken into small pieces.
  • Add the melted butter & a pinch of sea salt, and pulse again until the mixture is combined.
  • Stir in the blueberries until evenly distributed, and transfer to an 8" or 9" baking dish lined with parchment paper (see picture above).
  • Bake for about 25 minutes, or until golden brown around the edges.
  • Allow to cool completely, then remove from the dish by pulling up on the parchment paper.
  • Slice into 12 or 16 bars, and serve!  

Notes

Store in the refrigerator.  

Nutrition

Calories: 127kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 39mg | Fiber: 2g | Sugar: 7g | Iron: 1mg
Filed   breakfast, Desserts, snacks