Cranberry-Almond Energy Bars
Prep Time
20 minutes, plus 1 hour chill time
Number of Servings
12 bars
Ingredients
  • 2 cups whole almonds
  • [q:1/4] tsp salt
  • [q:1 1/2] cups dried cranberries
  • [q:1 1/2] cups chopped pitted dates
  • 2 Tbsp water
  • [q:1/4] tsp vanilla extract
Directions
  1. Line an 8-inch square metal baking pan with plastic wrap, letting excess hang over sides of pan.
  2. Add almonds and salt to a food processor and lock the lid into place. Turn on processor and process until almonds are finely ground, 20 to 30 seconds. Stop processor and remove lid.
  3. Add cranberries, dates, water, and vanilla to processor and lock lid back into place. Hold down pulse button for 1 second and then release. Repeat until fruit is finely chopped and mixture starts to clump together, about fifteen 1-second pulses. Stop processor, remove lid, and carefully remove processor blade.
  4. Use a rubber spatula to transfer mixture to plastic-lined baking pan, and spread into an even layer. Fold excess plastic over top and use your hands to press mixture firmly to flatten.
  5. Place baking pan in the refrigerator and chill until firm, about 1 hour.
  6. Transfer chilled mixture to a cutting board and discard plastic. Slice mixture in half, and then cut each half crosswise into 6 pieces (you should have 12 bars). Serve. (Bars can be refrigerated in an airtight container for up to 1 week.)
Nutrition Info
1 bar: 278 Calories, 6 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 34 g Total sugars (0 g Added sugars), 6 g Fiber, 12 g Total fat (1 g sat), 50 mg Sodium, [nut:4] Vitamin E,