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LIFESTYLE: Raspberry Lime and Coconut Snack Bars

 

 

Late last week we had a bit of a storm on the East Coast, everything was just about shut down, it was cold AF, and me and the kiddo were stuck inside which is the perfect opportunity to try new recipes. My friend Cristina over at Rock On Momma Doula shared this recipe with me to try with Gabe and it's yummy, easy to make and healthy too! 

 

It's 2018 and just like the rest of the world, I'm focused on getting fit and making healthier choices, so if I'm going to make homemade snacks for my little one, I need them to not just be healthy for him, but for me as well. Get the full recipe below!

 

Raspberry Lime and Coconut Snack Bars

 

Ingredients

  • 2 cups raw unsalted cashews

  • 1 cup raw unsalted almonds

  • 3/4 cup pitted Medjool dates

  • 1/2 cup unsweetened shredded coconut

  • 1/8 tsp sea salt

  • Zest and juice of 1 lime, divided

  • 6 tbsp coconut oil, melted

  • 2 tbsp pure maple syrup

  • 1/2 tsp pure vanilla extract

  • 2 cups raspberries, divided

 

Preparation

  1. Place cashews in a bowl and cover with water. Soak in the refrigerator for at least 3 hours. Drain and rinse.
     

  2. Prepare base: To a food processor or high-powered blender, add almonds, dates, coconut and salt. Pulse until crumbly and slightly chunky, 15 to 30 seconds. If needed, add 2 to 4 tsp water and process until it holds together when rolled into a ball. Press into an 8 x 8-inch baking pan. Chill in freezer.
     

  3. Filling:In processor, place cashews, lime juice, coconut oil, maple syrup and vanilla; process until very smooth.
     

  4. Remove chilled base from freezer and top with two-thirds of filling in an even layer. Add 1 cup raspberries to remaining filling in processor and process until smooth. Pour over filling and top with lime zest; cover and freeze until solid, about 5 hours.
     

  5. Cut into 16 squares and garnish with remaining 1 cup raspberries. Store bars in freezer. Thaw in refrigerator for 10 minutes before eating.

 

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