Coco Nutty Fruit Bar
Last year, I tried out the Whole 30 craze and absolutely loved it. When I finished it, I didn't wan't to immediately jump into my old routine so I played around with recipes. I came across a recipe on Pinterest that was basically cashew cookies with coconut milk and it was heavenly (click here for the original recipe). I have used that original recipe as my baseline for this one and changed up a few of the ingredients to give it a morning breakfast on the go vibe.
- 1 can of coconut milk (make sure its solid and not liquid, found in the international foods section. It normally comes in a solid form with clear liquid in the bottom but sometimes it starts to liquify in the can. You can shake the can to see if its liquified)
- 1 cup of raspberries
- about 14-16 pieces of the Mejool Dates (take the pits out)
- 2/3 cup of cashews
- sliced strawberries
- 1/2 cup blueberries
- 1 teaspoon of vanilla (optional)
- coconut flakes
- chia seeds
- wax paper
- baking dish (small no more than 9inches round or rectangle
What you will need: Electric Mixer, Mixing Bowl, Food Processor, Wax Paper and Baking Dish
Let's. Do. This.
Take the pits out of the dates and place the dates in a food processor with the cashews. Process until the mixture rolls into a ball (about a minute)
- Lay wax paper against the bottom and sides of your baking dish. Place the mixture on it and press with your hands to form the first layer. Its pretty sticky so use plastic gloves.
- In a mixing bowl, take the solid part of coconut milk and the raspberries and the vanilla and mix it for about a minute. You should have a pretty thick mixture that is light pink because of the berries. You can also add cashews, walnuts or other berries into this step if you like.
- Take the mixture from the bowl and fold it on top of the layer that you former with the dates.
- Top with coconut flakes and chia seeds, decorate as you please with the strawberries and blueberries.
- Place in the fridge to set for about 30-45 mins. Take out, cut and serve!