Delicious Raw Treats

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Craving some tasty treats?

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PB and Oat Bites:

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Raw PB Cookies:

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Sunflower Cookies:

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Raw Chocolate Cherry Brownies:

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Raw Chocolate Cake:

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Raw Fig Cake:

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Date and Almond Bars:

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Raw Cocoa Bars:

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Raw Cookie Dough Balls:

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Walnut and Hemp Bars:

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Coconut Macaroon Bars:

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Raw Brownies:

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To good taste and options! PS: If you are on Pinterest, I have a board for energy bars/raw treats/granola bars.

Of Hiking and Raw German Chocolate Bars

I was so happy last weekend, Kirk and I got the boys out for two hikes, both at Mt. Rainier National Park, which is up the road from us (literally!)

On Saturday we took the two youngest on a lake hike to Bench & Snow Lakes:

On Monday we went to Sunrise, which is the highest road in the park – the parking lot is at 6400 feet – in Washington State that is alpine.

I posted this recipe earlier this week on my other blog, TrailCooking, it was so tasty I had to share it here as well!

Last weekend I made a batch of raw German Chocolate Bars that I was inspired by a recipe I saw recently on a favorite blog, NomEatNom, I made these bars using my favorite form of raw cacao, Navitas’s Sweet Cacao Nibs. The sweet ones add just enough to take any bitter cacao taste away. They have a pleasant boozy taste that works well in raw bars.

Find the Medjool dates and raw pecans at Costco or Trader Joe’s for savings, Costco now carries young coconut that is shredded but I find that Let’s Do Organic is my favorite. You can get it online or at natural food stores like Whole Foods.

German Chocolate Bars

Ingredients:

Directions:

Add everything to a food processor, process on high until finely chopped and it starts coming together in a ball. Line a bread pan with plastic wrap, pack the mixture in, flattening. Chill for a couple of hours, slice and wrap each bar. Keep refrigerated until trail time.

~Sarah

FTC Disclaimer: We received product samples for potential review/recipe development.

Apricot-Almond Bars

I came across this recipe in the April 2012 issue of magazine Whole Living, on page 62. Be forewarned though when looking for dried apricots that not all brands are equal. If you can source or afford them, go for organic or all natural ones or at least read the label. It is hard to find ones without sulfur dioxide and potassium sorbate and some brands contain much worse. I adapted the recipe and didn’t toast the almonds or coconut, although using melted chocolate on top does make the bar not raw anymore. Ah well. If you want to stay raw then leave the chocolate off or add raw cacao nibs to the mix and blend in.

Apricot-Almond Bars

Ingredients:

Directions:

Cut a piece of parchment paper to fit across a 9×5″ loaf pan width-wise, with plenty of overhang.

Process the apricots, almonds, salt and 1 Tablespoon of the coconut until finely chopped in a food processor.

Add to the pan and pack down firmly.

Melt the chocolate in a microwave, in 10 second intervals, until melted. Using a fork drizzle the chocolate over the bars, sprinkle on the remaining coconut.

Refrigerate for an hour, remove from pan using paper overhang, lifting out. Cut into bars and wrap. Store refrigerated tightly sealed.

~Sarah

Raw Cashew Brownies

As simple as can be and amazingly tasty! Walker ate an entire bar by himself and was crabbing when it was gone. These will satisfy the sweet tooth and give you protein. And why buy premade bars when you can make them so fresh in just a few minutes?

Look for raw cashews at natural food stores in the bulk section (think Whole Foods or PCC or similar). If you use roasted the bars will taste considerably different (and probably would still be great tasting! Just not raw…..). Just be careful when buying the cashews that they are not spotted or shriveled looking, you want a quality product that has turn over. If you can’t find them locally, Amazon carries many types, a good brand is: Navitas Naturals Really Raw Cashews.

For the dates I pick mine up at Costco, in the produce department and store them and my cashews tightly sealed in the refrigerator.

Raw Cashew Brownies

Ingredients:

  • 1 cup raw cashews
  • 10-13 Medjool dates, pitted (about 230 grams weighed once pitted)
  • ¼ cup cocoa powder
  • 1 tsp pure vanilla extract
  • Pinch salt (Pinch Dash Smidgen Measuring Spoons)

Directions:

Add the dates to a food processor and whirl a few times to break up. Add the cashews, cocoa powder and salt, process on high until finely chopped.

Add the vanilla while running and process a bit more.

Line a bread pan with plastic wrap, knock the mixture into the pan and lay the extra plastic wrap over the mixture. Press down until it is a flat bar.

Let chill in the refrigerator for a couple of hours, remove and slice bars.

Keep tightly wrapped in the refrigerator.

~Sarah

Raw Cocoa Bars

Many months ago I had seen a copy of The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite, after it had just come out. I had a chance to read the book again and adapted the Cocoa Bar recipe on page 191. I used Medjool dates even though it called for regular ones (hey, I happen to love Medjool dates!) and used less Agave syrup. Easy to make and very delicious. I cannot keep Walker out of the bars, he has been happily snacking away!

As for the book it is a cross between a guide on what to use instead of traditional ingredients and a cookbook. It contains a number of ways to take traditional recipes and reinvent them to accommodate a vegan or a heart healthy lifestyle, along with as mentioned recipes ready to go. I am overall comfortable with making substitutions to recipes but for a cook just starting out the book shows how easy it can be!

Raw Cocoa Bars

Ingredients:

Directions:

Grind the pecans in a food processor until chopped small. Add in the dates, cocoa powder and sea salt, process on high until finely chopped. Add the agave, 1 Tablespoon at a time and process until a ball forms. I used 1 Tablespoon as Medjool dates are quite sweet on their own.

Line a bread loaf pan with plastic wrap, drop the date mixture in and with a small piece of extra wrap pat it down smooth and compact. Cover over and chill for a couple hours, then unwrap and slice up. Keep refrigerated for best results.

~Sarah

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