Tomorrow I leave for a road trip with this girl. We’re driving to the Pennsylvania to attend the first-ever Fall version of my favourite blogger get-together with Ashley and some of my other favourite bloggers/friends. After that, we head to Philly to to hang with Sherrie and stuff our faces with vegan eats. It’s going to be a good weekend! Eating, drinking, laughing, learning, and connecting with friends is what its all about. AmIright?
The best part of a road trip for me is the actual time on the road spent listening to good tunes, talking, and eating all the snacks. It’s always about the snacks. (Duh.) I’ll be bringing these granola bars as well as some kale chips, chocolate, and probably some of last night’s leftovers (Miso-Curry Delicata Squash from Super Natural Everyday. You just gotta.) These bars, though. They’re so super easy to make, and are perfect for snacking on or just trying to prevent hanger. My sister, a busy fitness instructor/personal trainer, makes some sort of granola/protein bar every week and often gives me some to try. A bar she gave me recently was the inspiration behind these nutty creations. Super chewy, slightly sweet, full of good-for-you fats and antioxidant-rich cocoa nibs and gojis, these were by far, my favourite! I only made a few modifications and voila, my new favourite snack.
I’ll be on Instagram this weekend hanging with a crew of good people in ‘merica. Follow along for all the shenanigans.
- 1 cup raw almonds
- ½ cup raw walnuts
- ½ cup raw pecans
- 6 soft pitted dates (Medjool or Mozafati dates are great)
- 2 tbsp coconut flour
- 2 tsp vanilla
- ¼ cup brown rice syrup (sub honey if you want to keep it grain-free/paleo)
- ½ tsp sea salt
- ¼ cup goji berries
- ¼ cup + 2 tbsp plump raisins
- ¼ cup cocoa nibs
- Preheat oven to 350°F.
- Put the almonds, walnuts, and pecans in a food processor and pulse until you have a coarsely ground nut meal. Add in the pitted dates and pulse again until the dates break down and the dates are evenly distributed throughout the meal.
- Transfer the mixture to a large bowl and stir in the remaining ingredients.
- Press into an 8×8 square pan lined with parchment paper. Bake for 20 minutes until slightly golden. Cool and cut into bars or squares.