These wholesome strawberry bars are filled with the healthiest ingredients: fresh summer strawberries, hearty oats, & no refined sugars or artificial flavors.
They are perfect for a light summer snack!
It is entirely too hot to run right now.
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Not a single day goes by that I’m not happy I no longer force myself to exercise.
Each morning for the past two weeks upon waking up, I’ve looked at the weather report on my phone and have decided it is too hot for running. Instead, I choose to stay under the covers.
Except not really covers.
It is also too hot for covers.
It is also too hot for ovens.
And it is also too hot for stoves.
And it is also too hot for laundry and vacuuming and dishes and paying bills…
(Sorry, I got carried away.)
Weather like this is exactly why no-bake snacks were invented. Armed with a pint of ripe strawberries, I pulled out the food processor and whipped up these simple strawberry bars.
Without breaking a sweat.
No Bake Strawberry Bars
(Makes 6-8 – Recipe can be doubled)
Inspired by Whole Living Magazine and adapted from Oatmeal Raisin Cookie Larabars
- 3/4 cup pitted dates or dried apricots (120g)
- 2 tbsp rolled oats (14g)
- 2 tbsp raw walnuts or almonds (17g)
- 1/4 tsp pure vanilla extract
- 1/8 tsp salt
- 1/2 cup mashed berries OR 1/4 cup jam (60g)
- 1/4 cup thinly sliced strawberries
(If using the apricots, you may wish to add a pinch stevia or 1 tbsp maple syrup to the food processor, since dates are sweeter than apricots.) Strawberry Bars Recipe: In a high-quality food processor, process the first 5 ingredients until a sticky dough forms. (You can try using a blender or Vitamix, but the results may be too sticky.) Line a 9×5 loaf pan with parchment paper, scoop the dough onto the paper, and use another sheet of parchment to smush down evenly into the bottom of the pan. Peel off the second sheet of parchment, then invert the loaf pan onto a plate so the base falls onto the plate. Spread the mashed berries on top of the base, then cover with a layer of sliced berries. You can also add mini chocolate chips if you wish. Use a sharp knife to cut into bars, and store leftover bars in the refrigerator. (The base can be kept at room temperature if you’d prefer to make it up the night before serving.)
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(Can be soy-free / dairy-free / gluten-free / egg-free)