Fruit Nut and Carob Chip Bars

Recipe and photo by Tami Ganeles Weiser Yield:  12 bars
Prep Time:  25 minutes Cook Time:  25 minutes

Fruit Nut and Carob Chip Bars

For breakfast or a quick snack, these bars are satisfying. The nuts and seeds give them a rich, chewy bite, and the fruit provides all the sweetness you need.

Ingredients

1⅓ cups toasted slivered almonds, divided

1 cup walnuts, roughly chopped

2 tablespoons ground flaxseeds

2 tablespoons chia seeds

½ teaspoon roasted ground cinnamon

¼ teaspoon cardamom

⅛ teaspoon kosher salt

¾ cup pitted chopped dates, medjool preferred

⅔ cup dried apricots or red plums, roughly chopped

¼ cup brown rice syrup

¼ cup honey

½ cup unsweetened carob chips

Instructions

  1. Preheat oven to 350°F or 325°F convection. In the bowl of a food processor, process ½ cup almonds until finely chopped, 20 to 30 seconds. Transfer to a large mixing bowl. Add the remaining almonds, walnuts, flax seeds, chia seeds, cinnamon, cardamom, and salt. Stir to combine.
  2. Add the dates, apricots, or plums to the food processor. Process to break down the fruit, 30 to 40 seconds. Using a spatula sprayed with nonstick cooking spray, add the fruit to the dry ingredients. Add the brown rice syrup, honey, and carob chips and mix well to combine. (You may need to use your hands towards the end – it will be very sticky!)
  3. Line an 8- by 8-inch square baking pan with parchment paper and coat with nonstick cooking spray.  Transfer the mixture to the baking pan and evenly spread out with a spatula. Spray your hands lightly with cooking spray and continue pressing down firmly to completely flatten the mixture. Bake until golden brown around the edges, 20 to 22 minutes. Transfer to a wire rack to cool. It will continue to firm up as it cools. Slice into 12 equal size bars, and store in an airtight container for up to 1 week.

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