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Makes 8 bars
Food bars are a great option when you’re on-the-go, but they can be pricey. Save some dough by making these at home and keep ’em on hand for days when you need a quick snack.
2 1/2 cups raw almonds
1/3 cup dried sour cherries
1 cup dates, pits removed and chopped
1/3 cup shredded unsweetened coconut
1 tsp. vanilla extract
3/4 tsp. sea salt
juice of 1/2 lemon, seeds removed
Pulse all ingredients in food processor or high-speed blender until pulverized. Scoop mixture into 9×9-inch square baking dish, using spatula to press into dish and spread evenly. Refrigerate 1 hour, and cut into squares. Store bars in refrigerator.
Recipe reprinted with permission from The Gluten-Free Revolution (Skyhorse Publishing, Inc., 2014) by Caroline Shannon-Karasik
per bar: 363 cal; 10g pro; 25g total fat (4g sat fat); 31g carb; 0mg chol; 182mg sod; 9g fiber; 18g sugars
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