Skip to main content

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

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas ­čÄä and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

potato salad with homemade tartar sauce, mustard and fresh dill

  further explorations into the zen of making potato salad  I never know where my love of mustard and dill will take me but playing together in a potato salad is a nice selection on the road of top ten hits headed to mealtime.  It's summertime and that's a time for potato salads and homemade pickles but showing up together in a salad -now we are talking about good stuff.  Dijon mustard and fresh dill in a creamy tartar sauce combined with warm lemony virgin olive oil coated  red potatoes cut with the likes of fragrant pickle brine, lemon juice and apple cider vinegar -waking up all those acidic taste zones.  I'm happy with my potato salad concoction and will serve it with just about anything we grill these days, like tonight's butcher made chicken and beef kabobs- yes bring on a bowl of potato salad straight from the fridge-all the work is done ahead in the morning while the house is still cool.  I may have to slice up a cold watermelon, throw together a grilled corn ar