These raw snack bars are great to have in the fridge or freezer as they have a long shelf life. They’re full of protein and natural ingredients, which makes them handy for new mums and dads who need an energy boost – as part of a balanced diet, of course. They’re also a good alternative to pre-packaged snacks when you get those occasional sweet-tooth cravings.
For the bars
- 140g cashew nuts
- 120g dried blueberries
- 300g pitted medjool dates
- 20g coconut oil (plus extra for greasing the tin)
- 100g unsweetened desiccated coconut
- 2 heaped tbsp of almond butter
- 2tsp of vanilla bean paste or extract
- Zest of 2 lemons
For the coating
- 150g dark chocolate
- 50g unsweetened desiccated coconut
- Prepare a 500g loaf tin by rubbing the sides and base with coconut oil
- Cut two strips of parchment and lay them in the tin overlapping the sides. This will help you lift the set mixture out later.
- Put the cashew nuts in the blender and blend until completely smooth. This will take 4-5 minutes. Stop halfway through to scrape the sides of the bowl.
- Add the pitted medjool dates, dried blueberries, coconut oil, almond butter, lemon zest, vanilla bean paste and desiccated coconut, then blend for a further 3-4 minutes. The mixture should be well-combined, smooth and paste-like.
- Squash the mixture into your prepared loaf tin. Press it down firmly using the back of a spoon or your fingers. Wet your hands a little to prevent the mixture from sticking.
- Clingfilm the top, then freeze for 2 hours to set.
- Once set, turn out the set slab. If it’s sticking, run the sides of the tin under hot water for a few minutes. The heat will melt the coconut oil and help it slip out.
- Cut the slab into 16 bars, roughly 1cm thick.
For the optional coating
- Break the chocolate into small pieces and melt for 30 seconds in the microwave, or on the stove in a bowl over a pan of boiling water.
- Dip one end of each bar into the melted chocolate, then sprinkle with desiccated coconut. Place on a plate or tray lined with greaseproof paper.
- Leave to set in the fridge for 20 minutes.
- Wrap the bars individually or store in an airtight container. They will keep for one week in the fridge or alternatively freeze them for up to 1 month and defrost when needed.