Chewy Fruit and Nut Bars - Bravabod
Recipes

Chewy Fruit and Nut Bars

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 35"

This is a great, satisfyingly chewy granola bar. The trick to getting the perfect consistency here is in the double blend. The oats, flour, peanut butter, and agave are blended first - acting as the sticky base. Then come the dried fruits, nuts, and crispy brown rice. Pulse it lightly together and you get yourself the golden ratio of fruity chunks and a touch of crisp. A bit of ginger and cinnamon pulls it all together. These bars are best kept refrigerated, as they lose rigidity otherwise. I like to cut these into small bites, and keep them in the freezer for a healthy snack on the go.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 1 week refrigerated


Shopping List
  • 1 cup rolled oats (not steel-cut)
  • 3/4 cup brown rice flour
  • 1/2 cup agave syrup
  • 33333333/100000000 cup smooth peanut butter
  • 7 tablespoons brown rice crisps
  • 33333333/100000000 cup dried apricots, roughly chopped
  • 33333333/100000000 cup medjool dates, pitted and roughly chopped
  • 3 tablespoons raw cashews
  • 3 tablespoons sunflower seeds
  • 2 tablespoons dried cranberries
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 (5.5" x 7.5") baking pan (Note 1)

Instructions
  1. Step 1: If the dates seem hard, soak them in water for 30 minutes prior to use. Drain well.
  2. Step 2: Preheat the oven to 325°F. Line the oven-proof pan with parchment paper.
  3. Step 3: Add the oats, flour, peanut butter, and agave to a strong food processor. Blend until the 'dough' balls up and becomes like a thick paste (reference images above for a visual guide). Scrape the sides down as needed.
  4. Step 4: Add the remaining ingredients, except the rice crisps, to the food processor: apricots, dates, cashews, sunflower seeds, cranberries, spices, and salt. Pulse until the mixture is incorporated and sticky. You want the 'dough' to be rather chunky, so that you can still see small pieces of dried fruits and nuts throughout.
  5. Step 5: Add in the brown rice crisps and pulse until just combined, but not broken down.
  6. Step 6: Transfer the thick mixture into the prepared container. Press down firmly to evenly flatten the top. Bake for 20 to 22 minutes. If using a larger 8" x 8" pan, check on the bars after 18 to 20 minutes.
  7. Step 7: Let the bars cool entirely before removing from the pan, using the parchment flaps to help lift them out. I prefer to refrigerate these for several hours before slicing.
  8. Serve: Once sliced to your desired shape, store the bars in the refrigerator or freezer for best results. Enjoy.

Recipe Notes

Note 1: Any sized small oven-proof dish will work here, it would only affect the height and potential baking time of the bars. If you make this in an 8" x 8" inch pan, the bars will be a bit shorter than the images provided - still tastes great though!

Nutrition

This is a great, satisfyingly chewy granola bar. The trick to getting the perfect consistency here is in the double blend. The almond flour, flax, almond butter, and agave are blended first - acting as the sticky base. Then come the dried fruits, nuts, and coconut flakes. Pulse it lightly together and you get yourself the golden ratio of fruity chunks and a touch of crisp. A bit of ginger and cinnamon pulls it all together. These bars are best kept refrigerated, as they lose rigidity otherwise. I like to cut these into small bites, and keep them in the freezer for a healthy snack on the go.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 1 week refrigerated


Shopping List
  • 3/4 cup almond flour
  • 3/4 cup flax meal
  • 1/2 cup agave syrup
  • 33333333/100000000 cup smooth almond butter
  • 1/2 cup coconut flakes
  • 33333333/100000000 cup dried apricots, roughly chopped
  • 33333333/100000000 cup medjool dates, pitted and roughly chopped
  • 3 tablespoons raw cashews
  • 3 tablespoons sunflower seeds
  • 2 tablespoons dried cranberries
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 (5.5" x 7.5") baking pan (Note 1)

Instructions
  1. Step 1: If the dates seem hard, soak them in water for 30 minutes prior to use. Drain well.
  2. Step 2: Preheat the oven to 325°F. Line the oven-proof pan with parchment paper.
  3. Step 3: Add the almond flour, flax, almond butter, and agave to a strong food processor. Blend until the 'dough' balls up and becomes like a thick paste (reference images above for a visual guide). Scrape the sides down as needed.
  4. Step 4: Add the remaining ingredients, except the rice crisps, to the food processor: apricots, dates, cashews, sunflower seeds, cranberries, spices, and salt. Pulse until the mixture is incorporated and sticky. You want the 'dough' to be rather chunky, so that you can still see small pieces of dried fruits and nuts throughout.
  5. Step 5: Add in the coconut flakes and pulse until just combined, but not totally broken down.
  6. Step 6: Transfer the thick mixture into the prepared container. Press down firmly to evenly flatten the top. Bake for 20 to 22 minutes. If using a larger 8" x 8" pan, check on the bars after 18 to 20 minutes.
  7. Step 7: Let the bars cool entirely before removing from the pan, using the parchment flaps to help lift them out. I prefer to refrigerate these for several hours before slicing.
  8. Serve: Once sliced to your desired shape, store the bars in the refrigerator or freezer for best results. Enjoy.

Recipe Notes

Note 1: Any sized small oven-proof dish will work here, it would only affect the height and potential baking time of the bars. If you make this in an 8" x 8" inch pan, the bars will be a bit shorter than the images provided - still tastes great though!

Nutrition

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Chewy Fruit and Nut Bars

PT35M 1 cup rolled oats (not steel-cut) 3/4 cup brown rice flour 1/2 cup agave syrup 33333333/100000000 cup smooth peanut butter 7 tablespoons brown rice crisps 33333333/100000000 cup dried apricots, roughly chopped 33333333/100000000 cup medjool dates, pitted and roughly chopped 3 tablespoons raw cashews 3 tablespoons sunflower seeds 2 tablespoons dried cranberries 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1/8 teaspoon salt 1 (5.5" x 7.5") baking pan (Note 1) Gluten Free Paleo Vegan 12 Servings Ingredients:

12 Servings

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