strawberry macadamia coconut date raw bars

I've been making breakfast smoothies for a few months now with really good ripe sweet strawberries and in the back of my mind I keep thinking now is the time to make a strawberry pie or something delicious with strawberries for dessert one night. Enter these quick to make using a food processor for the date crust part- no bake strawberry macadamia coconut date bars. The best thing, besides they taste great are the 'quick and no bake parts'. Such a great healthy way to make a dessert creation using strawberries during their sweet summer season. These bars should be cut and served right after making.

Strawberry Macadamia Coconut Date Bars

makes an 8" square pan of 16-20 bars

spray baking pan lightly with a non stick baking spray

16 ounces strawberries, sliced

9 ounces whole dates, pit dates

1/3 cup macadamia nuts, chopped, plus extra for sprinkling on top

2 tablespoons unsweetened coconut flakes, plus extra for sprinkling on top

1/8 teaspoon sea salt

2 teaspoons honey, for drizzling

Place the dates, macadamia nuts, coconut flakes and salt in food processor, process until mixture is blended and sticks together.

Press the date mixture into an 8" square non stick pan, making an even layer.

Evenly distribute the strawberry slices on top and firmly press into date mixture layer.

Drizzle with honey, sprinkle with coconut and chopped macadamia nuts.

Place the pan in the fridge for 20 minutes to firm up before slicing.

Carefully slice into bars, they will be rustic looking, the first one I cut fell apart and then the rest came out nicely. These bars are best served right away.

Comments

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rub...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta 1&1/2 cups water or vegetable broth 3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries 6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt 1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard 1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and place the cranberries on top. Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...

artichoke, green olive and caper tapenade

artichoke, green olive and caper tapenade serves 6 We spent last weekend with friends at their country home. They made dinner at home one night so I brought a couple of appetizers to share. My tapenade is easy to make, just spoon the blended artichoke mix into a terrine then pack in an ice chest for a short road trip. I like to serve it spread on small crisp crackers but toasted sliced baguette works well too. Save a sprinkle of capers for the top of your tapenade before serving and enjoy. recipe for artichoke, green olive and caper tapenade serves 6 One 14 ounce jar of artichoke hearts packed in water, drained and cut into quarters 1/3 cup pitted green olives, I like Castelvetrano green olives 1/3 cup extra virgin olive oil 2 tablespoons capers, plus extra for sprinkling on top 1-2 tablespoons lemon juice 2 cloves garlic, minced Aleppo pepper to taste, I use a scant 1/4 teaspoon Sea salt to taste Place the artichokes, olives, olive oil, capers,...

Tarragon and Chives

Search This Blog