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Irresistibly Healthy Raw Cranberry Nut

Irresistibly Healthy Raw Cranberry Nut Energy Bars You’ll Love

These irresistibly healthy raw cranberry nut energy bars are a deliciously satisfying snack packed with wholesome ingredients.
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Prep Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12 bars
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 150 g Medjool Dates Provides natural sweetness and acts as a binder; for best results, choose fresh, sticky dates.
  • 75 g Dried Cranberries Adds a tart flavor and chewy texture; consider using unsweetened varieties for lower sugar options.
  • 75 g Roasted Almonds Contributes crunch and nutty flavor; feel free to substitute with other nuts or seeds for a twist.
  • 75 g Roasted Cashews Adds creaminess and sweetness; swap for sunflower or pumpkin seeds to make it nut-free.
  • 50 g Desiccated Coconut Gives the bars texture and moisture; you can use coconut flakes if you prefer.
For Binding
  • 1 tablespoon Coconut Oil (melted) Helps bind the ingredients together and adds richness; almond butter can also be used for a different flavor profile.
  • 1 pinch Sea Salt Enhances flavor and balances sweetness, bringing all the ingredients together beautifully.

Equipment

  • Food Processor
  • 8×8 inch baking tin
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Begin by lining an 8×8 inch baking tin with parchment paper, ensuring it extends over the edges for easy removal later.
  2. In a food processor, combine the freshly pitted medjool dates, dried cranberries, roasted almonds, roasted cashews, and desiccated coconut. Pulse for about 1-2 minutes until finely chopped and well mixed.
  3. Pour in the melted coconut oil and add a pinch of sea salt. Pulse again for about 30 seconds until everything combines into a sticky, cohesive dough.
  4. Transfer the mixture into the prepared tin, using a spatula or the back of a spoon to press it down firmly and evenly.
  5. Cover the tin with plastic wrap or foil and place it in the refrigerator for a minimum of 2 hours to firm up.
  6. Once set, remove the bars from the tin using the overhanging parchment paper, place onto a cutting board, and slice into 12 equal bars.
  7. Store these bars in an airtight container in the refrigerator for up to one week, or freeze for longer-lasting freshness.

Notes

Use fresh medjool dates for better binding. Pre-chop the nuts and compact the mixture firmly to prevent crumbling when cutting.