Chocolate Coconut Chew Lara Bars
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I love Lara bars. Best travel snack ever!! They have saved my life many times. But I try not to buy them for my every day at home snacking rituals. It could get a little pricey the way I go through them. So I save my store-bought favorites for when I’m traveling.
Her we go!!
Chocolate Coconut Chew Bars. They are kind of amazing. I individually wrap each bar in cling wrap, popped them in a big Ziploc, and right in the fridge. They stay good for up to 7 days! This recipe made about 10 bars…that’s 10 afternoon snacks right there! So easy to pop in your bag/purse on the way to work or school.
Chocolate Coconut Chew Lara Bars
- 1 cup raw almonds
- 1 ½ cups dates (I used Medjool)
- ¼ cup pure cocoa
- ½ cup dried coconut
- 1 cup raw walnuts (soaked) (optional)
- Add a little water to help the processing
The process is super simple…just whip all the ingredients up in your food processor, shape into bars, and tadah….all done. But I think it’s a good idea to soak your walnuts (and rinse) before you use them…it helps take away a bit of that bitter taste that walnuts often have.
Tip: You can make bite-size versions of this by rolling the batter in small balls. I love doing it this way too.
For this recipe, you could use any dates but I really enjoy Medjool dates…they’re great big, juicy dates that are so sweet and succulent they’re really a dessert by themselves. Their flavor is distinctively caramel.
And I love almonds. Actually, something I used to do when I was craving something sugary, was to stuff a Medjool date with a little almond butter and then stick in a whole almond. It really does taste fantastic, like a raw version of a little mini date pastry.
Nutritional Info (per bar): Cals: 226, Fat: 14g, Sodium: 2mg, Carbs: 25g, Fibre: 5g, Sugars: 17g, Protein: 6g
Avocado Pesto Hummus
Ingredients
- 1 can (15-ounces) garbanzo beans or chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/2 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 2 teaspoon to 3 of pesto
- 1/4 cup to 1/2 cup of water
- 1/4 teaspoon salt
- 1 cup avocado (2 small avocado’s)
- 1/4 cup to 1/2 cup of light olive oil
Instructions
- In a blender or food processor add the first 9 ingredients. Blend.
- Mixture will be thick, add olive oil to reach your desired consistency.
- Serve with tortilla chips. Refrigerate all leftovers.
Great dip for veggies!!
Clean Eating Cinnamon Almond Fruit Dip
Dips just make food more fun don’t you think? Apples, pears, bananas, etc. are delicious treats alone, but put a bowl of dip next to a plate of sliced apples or other fruit and watch them disappear faster than Superman! While most fruit dips are made with cream cheese, marshmallow whip and are super sweet, this dip is made with almond butter, cinnamon and honey kissed ricotta. Good and good for you.
Ingredients:
- 1 cup ricotta cheese
- 2 tbsp almond butter
- 1/2 tsp cinnamon
- 1 tsp raw honey
- 1 tsp low fat milk
- Fruit of your choice, cut into bite size pieces
Preparation:
- Place all of the ingredients except the fruit in a food processor and process until smooth. If the dip is a little too thick add another teaspoon of milk.
- Serve with fruit and dip in!
Makes about 1 cup. Store in an airtight container in the refrigerator for up to 7 days.
Thank You The Joy of Clean Eating
melissasfitnessclub 