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Raw fruit and nut snacks that are paleo, gluten-free, non-GMO, kosher, vegan, soy-free, and dairy-free, plus have no added sugar.


  • 2 cups of chopped dates
  • 2 cups of raw cashews, sunflower seeds, or almonds
  • 1 cup of coconut flakes + (1 cup of coconut flakes for coconut milk)
  • ¼ cup virgin coconut oil, melted
  • ½ cup organic raisins
  • ½ cup dried cranberries
  • ¼ cup flax, freshly ground


  1. Line an 8-inch x 11-inch straight-sided pan with a piece of parchment paper or plastic wrap, so that the paper hangs over the long edges. Set aside
  2. Fit a food processor with a metal blade
  3. Add the cashews or other nuts or seeds, ground flaxseed, to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture)
  4. Add the coconut flakes and pulse again until finely chopped and uniform with the nuts
  5. Pour the coconut/nut mixture into a large mixing bowl and set it aside
  6. Add half of the dates to the food processor and process until a paste forms and clumps together in the work bowl
  7. Open the food processor and add in half of the coconut cream and pulp leftover from processing, 2 tablespoons virgin coconut oil, and half of the nut/coconut mixture
  8. Replace the lid and process until evenly combined. Scrape into the prepared pan
  9. Repeat with the remaining dates, nut/coconut mixture, 2 tablespoons virgin coconut oil, and coconut milk/coconut pulp
  10. When all of the ingredients have been processed, add raisins and cranberries to the processed mixture in the bowl and mix well with a wooden spoon or hands
  11. Wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible
  12. Fold the excess parchment over the bars to cover them
  13. Roll your rolling pin over the top to smooth the surface, if desired
  14. Refrigerate for at least 2 hours before moving onto the slicing
  15. Use the excess parchment paper as a sling to transfer the now-firm bars from the pan to a large cutting board
  16. Cut into squares and store in the refrigerator in a tightly covered container


  • If you have a nut allergy, sunflower or pumpkin seeds can be substituted for the nuts in the recipe
  • An unrefrigerated bar will be good for 48 hours, covered, at room temperature
  • Wrap them individually in parchment paper or plastic wrap and keep them in the freezer
  • (Optional) Extend the shelf life at room temperature by drying the bars in your dehydrator for a few hours, until dry to the touch
  • You can add extras like flax, chia seeds, or green powder for extra nutritive punch
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