June 1, 2013
by Andrea Wyckoff, aka Betty Rawker
This bar tastes just like a jelly-filled donut, in a grain-free, raw vegan sort of way! Come hear Andrea present at our June 16 potluck.
This rawsome dessert brings together the anti-inflammatory properties of raspberries, the heart healthy omega-3 fatty acids found in walnuts, and the antioxidant flavonoids found in medjool dates (these antioxidant flavonoids have been known to help fight cancers such as prostate, colon, and pancreatic) to create the ultimate healthy and delicious treat. This raspberry bliss bar is a true gift from the heart (and for the heart), that is perfect for fatherís day!
- 1 cup dried coconut
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- pinch sea salt
- 1 cup raw walnuts
- 9 medjool dates, pitted (about 1 cup)
Blend coconut, vanilla, cinnamon, & sea salt together in food processor for 30 to 60 seconds. Add in walnuts, blend. Then add in 9 pitted medjool dates. Press mixture into a wax/parchment lined pan. Set in fridge to firm up.
- 1.5 cups frozen raspberries, thawed, drained
- 4 medjool dates, pitted
- 2 TBS chia seeds
Blend only raspberries and dates until dates are well combined. Pour into a bowl, and stir in chia seeds. Let set for 15 minutes, stirring on occasion. It will thicken into a nice raspberry "jam." If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over base layer.
- 1/3 cup dried coconut
- 1/3 cup raw walnuts
- pinch cinnamon
- pinch sea salt
Pulse topping ingredients together until a nice crumble is formed. Sprinkle over raspberry layer. Garnish with cacao nibs, set in fridge to firm up.
- 2 TBS raw cacao nibs
You have just created the perfect blissful breakfast bar. Makes 8 medium sized bars! Or 6 large ones.
Optional Coconut Icing:
- 2 TBS coconut oil,melted
- 2 TBS coconut butter, softened
- 1 TBS maple syrup
Mix together, drizzle over breakfast bars.