Strawberry Paleo Snack Bar
Marla Sarris

Strawberry Paleo Granola Bars

How about some adult paleo candy? These strawberry paleo snack bars, also known as Paleo Granola Bars, make a nice little strawberry treat.

During one of my Not-A-CrossFit classes, Tim mentioned that he had ordered a Paleo Care Pack. He really enjoyed the Mrs. May’s Strawberry Trio Bars and decided he wanted to order an entire package of them. When he found out they were coming from China he decided against it. He mentioned all this during class one day and I told him to leave me a link on my Facebook page so I could see what ingredients were in them.

I had previously made Primal granola bars (of course without granola) and thought it would be fun to see how close I could come to the original recipe, especially without having tried them. During my mini cooking marathon on Halloween I decided there was no better time to play around.

I dressed the bars up like little Paleo candies and brought them in for everyone in my Not-A-CrossFit class to try on the day after Halloween. Tim said they tasted right on track (Yay!) aside from the fact that these were chewy and the original were more solid. Jason liked the fact that they were cold. I bet if I put these bad boys in a dehydrator they’d come out closer to the actual texture Tim was used to. Maybe I’ll try that with the next batch.

When I told Tim I’d post the recipe to my blog so he could make them himself he said he’d rather me make them and he’d buy them from me…lol…hmmmm…food for thought! :)

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Strawberry Paleo Granola Bars

Ingredients

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1 cup mixture of raw sunflower seeds, sesame seeds and pepitas
  • 10-12 medjool dates
  • 1/2 cup raisins
  • 1 1/2 cups strawberries, finely chopped
  • 1 1/2 tablespoons raw honey
  • 1 tablespoon cinnamon
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut butter

Directions Makes 18-24 small size bars

  1. Line a 9x13in baking dish with parchment paper, so it comes out both sides.
  2. Add cashews, almonds, sunflower seeds, sesame seeds and pepitas to a medium size mixing bowl. Using your hands blend the mixture.
  3. Remove the pits from the medjool dates.
  4. Add the dates and raisins to a food processor and let it run until you get one large mooshy ball of yum. Transfer the date ball to a plate.
  5. Scoop 2 cups of nut mixture into the food processor and blend until you have a medium to small finely chopped mixture, only a few pulses should do it. Don’t let it run too long otherwise you’ll have nut meal.
  6. Add the finely chopped nut mixture and the date ball to the 1 cup of whole nuts in the mixing bowl.
  7. Add the strawberries, honey, cinnamon, coconut oil and coconut butter to a small pot and stir over medium-low heat until the strawberries have softened and everything has combined.
  8. Pour the strawberry mixture over the nut mixture. Using a spoon mix well to combine.
  9. Pour the mixture into the baking dish and using your hands press everything down evenly.
  10. Add the lid to the baking dish and let it sit in the freezer overnight.
  11. Use the parchment paper to remove the entire rectangle to a cutting board. Using a sharp knife cut into rectangular, square, bite size pieces or whatever shape you prefer.
  12. Return the pre-cut pieces to the parchment lined baking dish and store in the freezer.
  13. Enjoy! :)

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Comments

  1. I’ve seen the Trio bars, but I’ve never tried them. Your recipe looks delicious nonetheless! And it’s usually much more economical to make your own bars anyways. I’ve been making my “energy bites” so Bob has curbed his addiction for Clif bars (thank goodness!). :)

  2. Marla- I HAVE to try these! Where do you get your coconut oil & butter, on-line or locally? Also, what about the raw honey? Can regular honey be substituted?

    • I’ve been using Tropical Traditions Gold label virgin coconut oil (from online) lately and have been loving it but previously I’ve bought it locally. My second favorite is the Spectrum Unrefined Coconut Oil which you can find at Whole Foods and I think I’ve also seen it at Fruitful Yield.

      For the butter I only use Kerrygold grassfed butter, and I prefer the salted bar over the unsalted. You’ll find it’s available at Caputos, Whole Foods and probably some other local grocers but it’s also online.

      With the honey, feel free to substitute regular for raw but I’d definitely try to transition into using raw since typical honey is quite processed.

      Let me know how it goes for ya! :)

  3. Maggie D says:

    This is awesome! I did a few replacements (chia, hemp and flax for the seeds and apricots instead of raisins), but my is this tasty!

  4. hey there,
    great bars, at the risk of sounding a bit dense, are you eating these directly from the freezer or leaving out to warm up?
    love the recipes, thanks Owen

  5. How long do these keep before going “bad”?

    • To tell you the truth, I haven’t tested longevity. They typically are gone within a few days when I make them, at the longest a week. If you keep them in the freezer I would estimate maybe 2-3 weeks or possibly longer. In the fridge I estimate maybe 1-2 days because of the fresh strawberries. If you test it out, let me know. :)

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