Bar Recipes
This is a great breakfast or snack bar – and they travel really well. I like to get fresh, organic cherries during their peak season, freeze them and then make this recipe throughout the year.
The recipe is based on one by Matt Amsden in RAWVolution, but I have changed the type of fruit (to suit my love of cherries) and the ingredient measurements (to make the bars a bit moister). Also quite good with the original mix of strawberries, blueberries and/or raspberries.
My Mum used to make wonderful date squares when I was younger, and this is what I came up with after trying to create a gluten and sugar-free version. It just happens to be raw too!
I love these bars because I can make them and then store them in the freezer. They are smooth and creamy. Wonderful with fresh fruit, such as raspberries, or as the basis for a brownie sundae.
This recipe is based on a in RAWVolution – I cut down a bit on the agave and added the coconut oil and coconut water for a smooth consistency. This creates a bit richer fudge that is not quite as sweet.
A great alternative to your traditional date square
This is my take on sunshinerose’s Light-Bright Lemon Bars I didn’t have all the igredients it called for so I improvised!
!!NO DEHYDRATOR NEEDED!! These bars are sweetener free – they’re kindof like a Larabar. Just fruit and nuts!
These are one of my all-time favorite candy bars. When I saw the beautiful pulp from making coconut milk I just had to make these! I would like your suggestions on making them even more sticky and gooey like the “real thing”. Although I enjoyed these very much and they have that freshness that a candy bar could never have. They really hit the spot.
These are delicious….you’ll love them. It’s actually an adopted recipe of my mom’s SAD granola bars.
This recipe was the result of chocolate cashew butter cups gone rawng. I began by making chocolate from melted coconut oil and cocoa powder and sweetened with stevia but went WAY over board and it was WAY too sweet. So I began adding anything I could think of to make it less sweet which is why I don’t have amounts. I just dumped everything in there until it tasted good. And it turned out delicious.
This cake is lovely, it’s not too sweet and has an actual cakey texture. I adapted it from a recipe by Chad Sarno. It is very versatile – you can add whatever you have on hand – ie. substitute mesquite flour for the carob, use all apple if you don’t have pineapple, play with the spices, etc. You can also dehydrate it longer if you would like a chewier bar, or make it into cookie shapes, if you prefer.
Please note: My kids love this cake, and I have listed it in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.
A yummy “cream cheese” icing, from Chad Sarno.
Goes well with the Carrot Cake recipe I have posted here.
Truly this has a moist, warm pudding texture just like the real pudding cake. I must say that this is one of those recipes that has to be a rare treat, even for raw…but it certainly tastes amazing.
delicious bars, that don’t need to be put in the dehydrater (because i dont have one hahaa) easy to change up. like rolling them into balls and making them cookies.
sorry, i would have a photo, but my brother ate the one that i was going to take a picture of…
This recipe is a variation on my Fig & Date Squares combined with my love for Living Cuisine’s Caramel Coconut Cookies. I hope you like them.
(In the picture, the Caramel Apple Bars are the ones on the bottom right.)
Who knew you can make something that so resembles the classic? And without the use of nut milk too! And yet, the first time I tasted this with cinnamon, I thought, “Hmmm… tastes like Christmas.” And my grandmother said, “Hmmm… if a person didn’t know better, they would think this is watered down cow milk.” To which I replied, “Like skim milk?!”
Easy and quick cookie/snack bar made with only 3 ingredients and a processor! You could use dates instead of raisins if you wanted to – I haven’t but you could!