Blueberry & Walnut Chocolate Bars

These bars have very little ingredients and I think I especially like them for their walnut base instead of almond. A nice change of pace and the chocolate chips were a sweet addition ;)

As far as replicating the 'Larabar,' I think these are the closest that I've gotten. Let me know what you think.

Blueberry & Walnut Chocolate Bars: 

~17 medjool dates (pitted)
1 cup walnuts  
1/2 unsweetened dried blueberries
1/4 cup soy/dairy free chocolate chips
1 tsp honey
Dash of sea salt


Place the dates and walnuts in a food processor and blend until they become incorporated. Next, add in the blueberries and chocolate chips and pulse. Lastly, add in the honey and sea salt and pulse until all ingredients are incorporated enough to mold into bars/balls etc.

I wrap mine in cellophane and keep them refrigerated.

Other Bars on this site:
Enjoy ;)

Lemon Coconut Cream Bars

I seriously think that the stores around me may send me to a lock-down facility due to the obscene amount of Larabars that I purchase. On any given week that I do not make my own bars, I eat about 7 bars. One each day before my evening workout. My addiction (mmm healthy addiction) along with my boyfriend's makes for about 14 Larabars a week.

So, I decided to make another variation of the date/almond bar to save some pesos and have a change of pace ;)

Lemon Coconut Cream Bars: 

14 dates (pitted)
1 cup raw almonds
1 cup organic, unsweetened coconut flakes
1 tbls coconut oil
Dash of sea salt
1 tsp vanilla
1 tps lemon juice


In the small portion of your Ninja (or other blender), pulse up the dates until they turn into a smooth consistency. Set those aside in a bowl. Finely grind the almonds and then add the almonds, dates and coconut flakes to the large portion of the blender. Pulse until well blended. Add in the coconut oil, salt, vanilla and lemon juice. Stir with a a large spoon to mix everything together and then blend. You may need to blend and stir a couple times to get the consistency you want. You want it to to the point where they will hold together.

They will be a tad crumbly but after rolling them and shaping them into bars, they should stay together. I made mine into bars, wrapped them in cellophane and stored them in the fridge. As always, you can make these into whatever shape you wish ;)

Yields ~ 5 bars

The subtle lemon along with the coconut added a really unique and delicious flavor to these bars. Definitely a make again in our bungalow.

Below are some other bar recipes on this site:
Enjoy ;)

-Sunshine Girl 

Chocolcate Prune Squares

Careful... we all know what prunes are notorious for... Oh, but a little is good for ya.' In fact, very good for you. Prunes are in case you didn't know or remember, dried plums. They are not only loaded with antioxidants, they are a great source of soluble fiber and help to lower cholesterol. OK, blah, blah, blah... On with these no-bake super quick n' easy bars. (Here is more on the great prune if you're that interested).

Chocolate Prune Squares:

9 oz pitted prunes
1 cup unblanched almond flour
1/2 cup unsweetened coconut flakes
1/8 tsp seat salt


1 cup chocolate chips (dairy, soy free - I use Enjoy Life)
1/8 tsp sea salt 


In a food processor or small blender, blend up the prunes so that they are completely broken down. Add in the almond flour and blend some more. A dough will start to form. Lastly, add in the coconut flakes and salt and mix well.

Spread the dough evenly in a glass dish (~5x7"). It took using a spoon and some elbow grease for me to get these out so you could line the dish with foil or parchment paper.

Heat the chocolate chips in the microwave for 1 minute, stir and heat for another minute. They should then be just about melted, stir in the salt and whisk. The rest of the chocolate chips will melt.

Pour the chocolate over the dough. I sprinkled some coconut flakes over top as well.

Allow to cool for a few minutes and then place in the fridge to set (I did overnight). Take out about an hour prior to cutting up into bars to ease cutting them as the chocolate will be hardened.

Makes ~ 8 squares

I wrapped mine in cellophane so that they can quickly be grab-n'-go.

Oh my goodness... delicious lil' protein & antioxidant bites... 

Enjoy ;)

-Sunshine Girl

Oat Fruit Bars/Cookies

I made these in the shape of a cookie, but myself and some others actually think this more like a 'fruit bar.'

Moving into a new home, I wanted to make my kitchen smell yummy, try out my oven and I had to do something with three bananas.

I wanted to do something a little different and didn't want to use eggs because well, I eat a ton and same with nuts so I did what I usually do and perused the Web and eventually concocted my own recipe.

This recipe is highly customizable, so try some different things and let me know how it goes ;)

Oat Fruit Bars/Cookies:

3 very ripe bananas
2 cups certified gluten-free oats
1 tsp vanilla
1/3 cup chocolate chips (dairy, soy and nut free)
1/4 cup dried sour cherries, no sugar added
1 tbls honey
1 tbls fig jam
1/3 cup (actually I used a little less) coconut oil, melted


Mash the bananas in a large mixing bowl, add in the vanilla, honey and fig and mix well. Add in the rest of the ingredients and blend thoroughly until a batter starts to form. Grease a cookie sheet with coconut oil and bake at 350 degrees for 15 minutes, at 15 minutes turn down to 300 degrees and bake for 7 minutes then turn the oven off and leave in for about another 4 minutes. I baked them this way for two reasons: 1) I wanted the them to be very soft and 2) I didn't want to burn the bottoms since there is a lot of fruit in these I thought it could happen easily.

Yields ~ 11 medium sized cookies

I will experiment with this, I think you could actually drop onto the pan in one piece (about 1/4" thick) and cut into bars, or bake in a glass baking dish and cut into bars. Either way, they are still quite delicious.

These are super moist and chewy. You could add some nut butter to bring some hardening to them if desired. I highly suggest storing these in a refrigerator. 

Caution: These are extremely addicting...

Enjoy ;)

-Sunshine Girl

Hazelnut Apricot Bars

Oh just another bar to add to the list ;)

These are a bit different and are surprisingly not as rich as I thought they would be with the hazelnut and apricot medley.

This is the first time that I have added chia seeds, one of my new favorite items. They have recently become popular in the States but have been consumed for years in southern Mexico and Central America. Chia seeds are rich in omega-3 fatty acids and are an excellent source of protein.

Hazelnut Apricot Bars:

 20 dates
1 cup walnuts
1/2 cup coconut
3/4 cup dried apricots
1 tbls chia seeds
2 tbls wildflower honey
1/3 cup hazelnut butter 


In the large portion of your Ninja (or other blender), blend of the dates and add in the walnuts and coconut. In the smaller portion, blend up the apricots and chia seeds and then add in with the dates, coconut and walnuts. Next, stir in the honey with a knife and then the hazelnut better. Blend everything together so that all the ingredients are mixed well.

Form into the desired shape, wrap in cellophane, fridge and it and viola :)))

Other Paleo bars/balls on this site:

Enjoy ;)

Mango Macadamia Coconut Bars

I love experimenting with bars these days. Dates are a nice base because they are pretty neutral in flavor so throw in other items you enjoy and see how it goes!

With the coconut oil, mango and macadamia nut, it turns these bars into some sort of buttery bliss. Yum...

Mango Macadamia Coconut Bars

1/2 cup dried mango
17 pitted dates
1/2 cup unsalted macadamia nuts
1/4 cup unsalted almonds
2 tbls coconut oil
1 tsp vanilla


In your Ninja (or another snazzy blender), blend up mango and set aside. Next, blend up the dates and set aside. In the large portion of the blender, blend up the almonds and macadamia nuts. Add in the dates, mango, vanilla and coconut oil. It should get pretty well blended but you may need to take the blades out and stir the rest of it up.

Shape into whatever shape you desire, wrap in cellophane and refrigerate.

As always, let me know what you think if you try them or other variations!

Here are some other bars/balls that are my site.

Enjoy ;)

Cherry Almond Balls

Balls or bars or whichever shape you decide- these bad boys are so fun to make and so delicious. I made them into 'balls' this time. A compact little meal- ready to put in your purse (or... coat pocket?) I usually keep mine in the fridge at work and eat one on the commute home for a pre-workout boost.

If you've been reading my blog- you've seen the Cranberry & Sunbutter Bars & the Coconut & Nut Balls

Mouth watering...

Cherry Almond Balls

1 cup raw walnuts
1/2 cup coconut flakes (organic and unsweetened) 
1/4 cocoa powder (organic no other additives)
17 pitted dates
3/4 cup dried sour cherries
1/3 cup smooth almond butter
2 tbls honey


Blend walnuts, coconut flakes, cocoa powder in a small blender. In larger blender mix the dates, cherries and almond butter. Add the walnut blend to the larger blender and mix. Add in the honey. You may need to stir intermittently with a knife to mix things around a bit as it gets stiff.

Roll them/ pack them into your desired shape. I wrap then individually in cellophane so they don't dry out. They are best kept in the refrigerator.

Yields ~ 9-10 balls 

All I can say is YUM. 

Enjoy ;)

Cranberry & Sunbutter Bars

One thing to note with this recipe is that sunbutter is over powering- so be sure you like the flavor before mixing this one. You can use smooth almond butter or another nut-butter instead.

The consistency of these are bit different than the Coconut & Nut Balls from a previous post because they don't contain oil other than the palm oil in the sunbutter.

Cranberry & Sunbutter Bars

1 cup raw pecans
1/2 cup coconut flakes (organic and unsweetened)
1/4 cocoa powder (organic no other additives)
20 pitted dates
3/4 cup dried unsweetened cranberries
1/3 cup sunbutter
2 tbls honey


Blend pecans, coconut flakes, cocoa powder in a small blender. In larger blender mix the dates, cranberries and sunbutter. Add the pecan blend to the larger blender and mix. Add in the honey. You may need to stir intermittently with a knife to mix things around a bit.

You can roll them into balls or make bars (suppose you could make them any shape ;)) I wrap then individually in cellophane so they don't dry out. They are best kept in the refrigerator.

Yields 7-8 bars.

Enjoy ;)

Coconut & Nut Balls

Larabar's are a staple in my life. I tuck them away in my desk at work, my work bag, purse and have several in my pantry almost at all times. At over a buck a bar. sometimes two a bar- it can get pricey and it's always fun to attempt new recipes.

So, I made my own tonight. Instead of bars, we rolled them into balls, a cute little package and easy to grab-n'-go. These have more ingredients than the average Larabar- jam-packed with goodness and rolled with love ;)

Coconut & Nut Balls

1 cup pecans (raw, unsalted)
1/2 cup macadamia nuts  (raw, unsalted)
1/4 blanched almond flour
1/2 cup dried cherries (unsweetened)
1/4 cup dried cranberries
7 pitted dates (any kind)
1/2 cup unsweetened organic coconut flakes
1/4 cup dairy/soy free chocolate chips
1 tbls honey
1/4 cup coconut oil


In a blender or food processor (I used my Ninja blender), grind/mix the pecans, macadamia nuts and almond flour. Set aside. Then blend the cherries, cranberries, dates, coconut flakes and half of the coconut oil (2 tbl spoons). Once blended, add in the remainder of the coconut oil, nut mixture, chocolate chips and honey. Blend thoroughly.

Roll into 'snack-size' balls and refrigerate. I  used plastic wrap and wrapped each ball individually so they do not dry out.

Stay tuned for more homemade balls/bars as I will be experimenting ;)

Enjoy ;)