Let’s create whole food treats that we can feel proud of eating; for ourselves, our earth and our animal buddies! These healthified (it’s a word, okay) bars are chock-full of fiber, protein, and healthy fats. They are pretty dense though, so I’m guessing you’ll just need one. I had one for breakfast and it gave me loads of energy for the day. If you want more than that – go for it. Then have a dance party to stay sexy.
cranberry bliss bars: makes 8 large triangles
Blondie cake base:
- 1 cup oats
- 1 cup buckwheat groats
- 1 cup dates
- 1 teaspoon vanilla
- 1 teaspoon orange zest (optional)
Sweet cream cheese icing:
- 1 cup cashews
- 1/4 cup fresh lemon juice (more or less)
- 1 tablespoon melted coconut oil
- 1/3 cup agave nectar (or 1/2 cup dates)
White orange drizzle & cranberries:
- 3 tablespoons melted coconut oil (or cacao butter)
- 3 tablespoons orange juice
- 1/4 teaspoon stevia, if desired (to sweeten and thicken)
- 1/4 cup dried cranberries
- 1 teaspoon orange zest
- To make the base: pulse the oats and groats (LOL) in your food processor until they become a rough flour. Add the dates and vanilla and process until it forms a ball. Press into the bottom of a lined baking pan. Set aside, or if you want it to be more like baked cake – dehydrate for a couple hours or use your oven at its lowest temperature.
- To make the cream cheese icing: blend all ingredients until smooth. It’s more flavorful if you let it sit a day or two but using it right away is fine too. It’s gonna be delicious either way. Spread this over your cake.
- To make the drizzle: blend the melted coconut oil and orange juice together. Add stevia if you want. Sprinkle the dried cranberries and orange zest onto your cake then drizzle on the drizzle. Let it set for a few hours in the fridge. Then enjoy!