Raw Apple and Cinnamon Bars

These raw bars are so simple to make, last for ages and are always handbag / manbag ready! Perfect for munching on the go, for kids lunch boxes, for taking on the plane, pre/post gym session or just curled up on the sofa with a purring cat watching a good boxset (where you are most likely to find me).

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	6 g
Carbohydrates:	14 g
Protein:	1 g
Calculated per serving.

by Paleo With Mrs P

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View other recipes by Paleo With Mrs P

Serves: 9

Ingredients

25 gram 25 gram 25 gram Cinnamon Apple Rings, Dried Apple
150 gram 150 gram 150 gram Dates (Medjool)
70 gram 70 gram 70 gram Pecans
30 gram 30 gram 30 gram Coconut Flakes, unsweetened, Desicated Coconut
1 tsp 1 tsp 1 tsp Cinnamon, ground
1 pinch 1 pinch 1 pinch Salt
100 gram 100 gram 100 gram Almonds

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In to a blender / food processor place all the almonds and pulse until broken up but still chunky, take 1tbsp out and set aside for later
Add in the medjool dates (unpitted), all the coconut, cinnamon, 3/4 of the pecan nuts, 3/4 or the dried apple and a pinch of salt
Place on high speed for about 5-6 minutes until mixture collates in to a ball and is stuck together (it resembles a fudge like consistency at this stage)
Chop up the 1/4 pecans, 1/4 apple in to small pieces (this is going to be your added crunch in the bar) add with the remaining almonds and mix together before placing on a chopping board
Take your ball out of the food processor (if itu2019s very oily you can squeeze out any oil nut milk bag, or just your hands!)
Roll the ball in to the nut / apple mix and knead the ball until the nuts / apple are fully combined
Press in to a square / rectangular loaf pan ( I use a silicone loaf pan 27x14x6cm) and place in to the freezer for 1 / 1.5hrs to allow it to set
Take out of the freezer and cut in to bars / bite sized squares
Store in a tin and keep in the fridge for up to 4 weeks

Notes

If you would like to wrap them, I recommend using two sheets of grease proof paper (one for any excess oil) and binding them up with some brown string Optional extras: dark chocolate chips, toasted seeds, orange zest, cranberries