My local health food co-op just recently started a YouTube channel/site called Starting Out Raw. I have been enjoying the different recipes they post and I REALLY enjoy that I can get all ingredients just down the road at Open Harvest.
I have been intrigued by the whole ‘raw food’ movement. It makes sense to me that many foods are MOST nutritious when consumed whole and raw. Heat can destroy many of the nutrients found in food. I also love the idea of having some recipes in my box that do not take any cooking or baking! I have been really surprised at how easy and delicious raw recipes can be.
This recipe for Raw Raspberry Bliss Bars is REALLY really good. I was not sure if my family would eat them because my girls do not like coconut, walnuts or dates. But when you throw these ingredients together into a food processor…MAGIC HAPPENS! You know when I keep capitalizing my letters that I’m a bit EXCITED about this recipe. I have made it twice in a week, due to my kids begging for more.
These bars are high in Omega’s thanks to the chia and walnuts. The raspberries have great antioxidants and the dates add a beautiful sweetness that makes one completely in awe that these bars are sugar-free. They are a decadent treat, one that I love eating with a cup of coffee, but they are full of ingredients that are very good for you, and can even be eaten as part of breakfast guilt-free!
TRY THESE. You will love them. Even if you are not a coconut fan, or a date fan or a walnut fan…I think you will still love them!
Start by defrosting your raspberries, so they will be ready to go when you are.
Throw coconut, vanilla, cinnamon, & salt into the food processor. Process for about a minute. I did two…my littles like the coconut chopped so small that it is unrecognizable.
Take the lid off and inhale the amazing aroma…smells so good!
Add walnuts and process. Process extra if you are trying to disguise the nuts like I was. I let Lil’ One fall in love with these bars before telling her they had nuts AND coconut in them.
Add 8 pitted dates. Don’t forget the PITTED part! The first time I ever used dates in a recipe I forgot to pit them and I about broke my food processor.
After my Lil’ One fell in love with these bars, she wanted to help me make more. When we got to this part she said “Ew. Those dates look like bugs”. She’s got a point….
There are the lovely pits. Also a bit bug-like.
After processing with the dates, this is what the mixture will look like. Perfect consistency to press into a lined pan.
Your raspberries should be defrosted by now. The recipe says to drain them, but I never do. They are such a beautiful color, aren’t they?
Process raspberries with 4 dates.
Add chia seeds and set aside. The chia will make the raspberries gel up into a beautiful & healthy raspberry jam. Set aside for 15 minutes to gel.
Meanwhile, make the crumble topping. Grab the coconut and measure 1/3 cup. Throw in the processor with 1/3 cup of walnuts. Add a pinch of sea salt and a pinch of cinnamon.
Pulse ingredients together until a crumble is formed.
Gather your crust and your raspberry/chia mixture.
Plop the gelled raspberries onto the crust.
Spread out nice and evenly.
Top with crumble mixture. Refrigerate until firm & enjoy!
Raw Raspberry Bliss Bars
1 cup dried coconut
1/2 tsp vanilla
1/2 tsp cinnamon
pinch of sea salt
1 cup walnuts
8 Medjool dates pitted
Blend coconut, vanilla, cinnamon & sea salt together in a food processor for 30-60 seconds.
Add walnuts. Blend. Then add in 8 pitted Medjool dates. Blend well.
Press mixture in a wax paper/parchment paper lined 8×8 square pan. Set in fridge to firm up.
Blend only raspberries and dates until dates are well combined. Pour into a bowl, and stir in chia seeds. Let set for 15 minutes. It will thicken into a nice raspberry “jam”. Spread over the base layer.
1/3 cup dried coconut
1/3 cup walnuts
pinch sea salt
Pulse topping ingredients together until a nice crumble is formed. Sprinkle over raspberry layer. Set in fridge to firm up.