These bars get rave reviews from my husband and neighbors. They are so tasty! The base is chewy and sweet and the filling is cool, tangy, and such a lovely velvety texture. If you’re looking for more of a holiday bar, I think homemade cranberry sauce would work really well too in place of the berries I’ve used, although you may have to add a bit more sweetener.
After a series of unfortunate events, I am finally feeling like I’m getting back on track. My goal was to try to start posting several recipes a month again like I used to, but I swear, the minute I say that – 12,000 things get in the way! I won’t bore you with everything but I will tell you about the accident I had (enter eye roll here).
I had a freak fall in our kitchen that put a stop to all things fun for me a little while. If you know me, you are sadly, probably not surprised by this. I am not known for my graceful moves. In the last three years I have torn my shoulder starting our snow blower, the dog ran into my knee at full speed and tore my MCL (horrific pain that took 6 months to heal), I broke my toe in half on my Pilates tower (ouch and ugh gross), I have slipped down the stairs twice (no injuries thank goodness), stepped off the stool into a basket and tumbled while decorating our tree (only my pride was hurt but I was sore the next day)…and now this mishap.
My latest injury happened while were eating breakfast at our kitchen bar. I was wearing socks…stood on the bar across the bottom of the stool with one foot to reach over the bar (which is high and I am short – 5’4″) to the counter to grab a magazine. My foot slipped off the bar stool about 18 inches or so off the floor. The slip sent me crashing down and my chest and my underwire bra smacked onto the edge of our granite counter (this may be a good excuse to never wear a bra again, because I am quite sure that it was the underwire that did the damage).
I knew immediately that something was wrong, it was very painful and as the day wore on, I couldn’t take a breath without a lot of pain. I couldn’t bend over, couldn’t laugh, couldn’t cough, couldn’t push or pull or lift anything with the arm on that side, and could barely pull up or down my pants.
I went for x rays that evening and luckily nothing was broken (that they could see anyway – evidently xrays only show a small percentage of breaks), but I do have an intercostal muscle tear. Which let me tell you, is quite painful.
I had a couple of weeks with terrible sleep. It hurt to lay down and the limited mobility really put a cramp in my otherwise very active schedule. No vacuuming or cleaning at the level I like, no walking the dogs by myself, no morning stretching like I do religiously, and I had to hold my breath to move the laundry from the washer to the dryer and teach myself to squat (great for the thighs!) instead of bending over. Not to mention, I haven’t been able to attend yoga in several weeks (enter crying here). So, here I am 25 days later, and just now starting to feel like I have about 90% of my movement back – still sore and I have to be careful, but SO much better.
I have a few more recipes I’ll be posting over the next couple of weeks, hope you had a wonderful Thanksgiving with loved ones!
Raw Berry Bars
For The Crust:
2 Cups of Extra Thick Organic Gluten Free Rolled Oats
1/4 Cup of Raw Organic Pumpkin Seeds
1/4 Heaping Cup of Organic Walnuts Halves
16 Pitted Organic Medjool Dates
3 Tablespoons of Organic Unrefined Coconut Oil, melted
1 teaspoon of Pure Vanilla Extract
1 Tablespoon of Pure Maple Syrup
1/2 teaspoon of Celtic Sea Salt
For The Filling:
1 1/2 Cups of Soaked Organic Cashews (rinse and soak in filtered water with a pinch of sea salt for a minimum of 4 hours or over night)
1/2 Cup of Organic Frozen Berry Mix (I used Simple Truth Organic Cherry Berry), thawed & drained
1 5.3 oz Container of Kite Hill Vanilla Almond Milk Yogurt
2 teaspoons of Fresh Organic Lemon Zest
2 Tablespoons of Fresh Organic Lemon Juice
1/2 Cup of Full Fat Coconut Milk (my favorite brand is ArroyD)
1/3 Cup of Organic Unrefined Coconut Oil, melted and cooled to the touch
1 Tablespoon of Raw Honey (Vegans can use pure maple syrup)
Directions For The Crust:
Add the oats, seeds, nuts, to food processor. Pulse for about 20 seconds to finely chop, but not enough that it turns into flour. Add the dates and pulse a few times. Add the coconut oil, vanilla, maple syrup, and sea salt and pulse until it forms a paste and comes together. Line an 11 x 16.5 baking sheet with parchment, and spray lightly with nonstick spray (I use organic avocado oil spray). Scoop the crust mixture onto the tray and press out with fingers until flattened. Then, using an 8 oz drinking glass, press and roll the crust until it is uniform and has a nice edge up the sides of the pan. Smooth the edges with your fingers and place the pan in the freezer to set.
Directions For The Filling:
Rinse the cashews that have been soaking and add them to a high powered blender. Add the thawed berries, the yogurt, lemon zest, lemon juice, coconut milk, coconut oil, and raw honey. Blend until completely smooth. Be mindful if you’re using a Vitamix or a Blendtec because if you blend them on high for too long, it will begin to heat the filling. You don’t want that! Remove the crust from the freezer, pour filling over the crust and smooth. Tap the tray on the counter a few times to remove any air bubbles and return to the freezer. Freeze completely, remove from the freezer and cut into squares. You can store them in an airtight container in the fridge for about 3 days (do not stack them on top of each other), or in the freezer and they will last two weeks (if you can stay away from them that long). They are delicious frozen too!