Hurricane Florence made landfall here in the Carolina’s on Friday, so for the whole week the entire eastern part of the state seemed to have been prepping for the oncoming storm. I was admittedly pretty bad about it. I didn’t purchase any water or candles, I barely remembered to take my balcony furniture inside, and I literally don’t even have a single band-aid in this apartment let alone a whole emergency first-aid kit. I think everyone close to me kind of anticipated this behavior, since my best friend, my boyfriend, my dad, and my sister all texted me saying that I needed to at least go to the grocery store so that I had some food. I’m super lucky that the storm was pretty gentle on Raleigh, and my heart is with everyone on the coast who had a VERY different experience than me.
Anyway, I did go to the grocery store and picked up the ingredients to make these granola bars for the weekend. In the case I did end up losing power, I would be able to just snack on these without worrying about using the refrigerator or oven (although I do think these are best refrigerated since the coconut oil will make them sort of melty otherwise). As far as granola bars go, these are pretty clean and can even be Whole30 approved if you omit the chocolate drizzle. And honestly, they just sounded a lot better than canned spaghetti, bread, and milk. Bleugh.
No-Bake Berry Granola Bars
6-7 medjool dates soaked in very hot water until softened (2 mins), then drained
1 cup raw almonds
1 cup raw pecans
1 cup raw cashews
3/4 cup unsweetened coconut flakes
1/2 cup unsweetened dried blueberries
1/2 cup unsweetened dried cherries
1/2 tsp fine grain sea salt
1 tsp cinnamon
1/4 cup + 1 tbsp organic coconut oil refined, melted
1/4 cup cashew butter, melted
1/4 cup semi-sweet chocolate morsels
Place the soaked dates into a food processor and pulse until a paste forms.
Add all the nuts to the food processor and pulse with the date paste for a few seconds, until broken up into smaller pieces but not entirely pulverized. You want chunks!
Transfer nuts/dates to a large mixing bowl (like in the picture above) and mix in coconut flakes, fruit, salt, and cinnamon.
In a separate bowl, whisk together the 1/4th cup of coconut oil and the cashew butter until it’s smooth and well combined. Pour this into nut/fruit bowl and mix until everything is evenly coated.
Line a pan with parchment paper, and then transfer all ingredients to the pan. Using your hands, press down so that the bars are packed and evenly distributed in the pan.
Freeze for 1 hour. Once hardened, remove from freezer/pan and cut the bars into rectangles.
In a microwavable bowl, place the tablespoon of coconut oil and the chocolate morsels. Microwave for a few rounds, each round only lasting about 5 seconds. Stir in between rounds, so that the chocolate doesn’t burn and so that when everything is finally melted it’s silky and easily falls off the spoon in tendrils.
Drizzle chocolate over bars. Place bars back in fridge so chocolate can harden, and then enjoy as you please!
Since the storm ended up being pretty tame here in Raleigh (just a bunch of wind and rain for me), I’ve mostly enjoyed a weekend of watching Gilmore Girls, finishing some decorating projects, listening to rainy day playlists on Spotify, taking rose-petal bubble baths, dog earring some cookbooks, and studying. So luxurious! I’ve been sick so I’m just trying to be nice to myself. I sort of wish every weekend was like this, except I do kind of miss going outside and exploring my new ‘hood. Oh well, next weekend!
Stay safe, friends!