{"id":3646,"date":"2017-04-24T08:49:12","date_gmt":"2017-04-24T00:49:12","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3646"},"modified":"2017-04-24T13:01:43","modified_gmt":"2017-04-24T05:01:43","slug":"paleo-no-bake-bars","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/paleo-no-bake-bars\/","title":{"rendered":"(paleo) No-bake bars"},"content":{"rendered":"

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I originally wanted to make something with an Anzac spin on it.\u00a0 I thought of some kind of\u00a0“Anzac Bar” so that they could be easily consumed with your favourite brew after attending a dawn service.\u00a0 As I was making them I thought “don’t mess with the original”.\u00a0 Sometimes traditions are just meant to stay the same.<\/p>\n

The other problem is that these are simply too easy and delicious to only make once a year.\u00a0 Great as a grab-and-go, pick-me-up or “fat bomb” style filler when you’re feeling peckish.<\/p>\n

The hardest part is waiting for these to chill enough to be firm because you just want to eat them!<\/p>\n

(paleo)\u00a0No-bake bars<\/strong><\/strong><\/span>
\nNo: Gluten \/ Grain \/ Soy \/\u00a0Dairy \/ Eggs \/ Refined sugar
\nMakes approximately 12 – 14 mini bars<\/p>\n

You will need
\n<\/strong>Spatula<\/span>
\n<\/strong>Silicone\u00a0bar mold or slice tray lined with non-stick baking paper<\/span><\/span><\/p>\n

Ingredients
\n<\/strong>40g raw\u00a0macadamia nuts or blanched almonds<\/span>
\n<\/strong>130g\u00a0blanched almonds<\/span>
\n<\/strong>100g desiccated coconut
\n<\/strong>pinch finely ground salt<\/span>
\n<\/strong>20g coconut oil, melted
\n<\/strong>30-50g\u00a0honey (I used 30g) – For vegan option, use sweetener of choice<\/span><\/span><\/span><\/p>\n

Optional additions<\/strong><\/span> (I did two different versions)
\n1 Tablespoon dried cranberries
\n1 Tablespoon slivered almonds
\n1 Tablespoon toasted shredded coconut<\/div>\n

Preparation<\/strong>
\n<\/strong><\/span>Place 40g of nuts\u00a0into mixing bowl,\u00a0chop for\u00a03 – 5 seconds\u00a0\/ <\/strong>Speed 5<\/strong>, until nuts are roughly chopped.\u00a0 Set aside.<\/p>\n

Without washing mixing bowl, add blanched almonds and coconut and chop for\u00a015 – 20 seconds\u00a0\/ <\/strong>Speed 8<\/strong>, until mixture begins to come together.\u00a0 Scrape around sides of bowl and add salt, coconut oil, honey and reserved chopped nuts.\u00a0 Mix for\u00a010-15 seconds\u00a0\/ Reverse \/ <\/strong>Speed 4 <\/strong>or until mixture comes together.\u00a0 Scrape mixture into molds or tray and press down firmly.\u00a0 Top\u00a0with your choice of optional additions then place into fridge for approximately 1 hour or until firm.<\/p>\n

Remove from fridge, pop out of molds\u00a0and\u00a0wrap or simply eat them.\u00a0 Store remaining bars in an air tight container in fridge until ready to use.<\/p>\n

My tips<\/strong>
\n<\/strong><\/span>*\u00a0Flavour these with\u00a0an essential oil <\/strong><\/a>of your choice.\u00a0 Just add 1 drop.
\n* You can double, triple, even quadruple this recipe to make a large batch.\u00a0 If you don\u2019t have molds, just line a baking tray or tin and press the mixture into that then top it with what whatever you like.
\n* If your coconut oil is hard, you can\u00a0carefully\u00a0run\u00a0the jar under hot water for a minute or two until it is slightly melted.
\n*These will keep in the fridge for several weeks (if you don\u2019t eat them all).
\n* If you want to chill them quickly you can put them into the freezer for 15 \u2013 30 minutes or until firm.
\n* If you\u2019d like to know more about the\u00a0pure essential oils I use, please take a look here.<\/strong><\/a><\/p>\n

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ease: 9.5\/10.\u00a0\u00a0Could it be any easier?!<\/strong>
\ntotal prep time:\u00a010 minutes <\/strong>+ chilling time
\ntotal cooking time:\u00a00 minutes\u00a0<\/strong>
\ntotal:\u00a010 minutes\u00a0<\/strong>+ chilling time<\/p>\n

taste: 10\/10<\/strong>\u00a0Even my not-quite-paleo man LOVED these and coconut is not his favourite food!<\/p>\n

would I make it again:\u00a0 Ummmm, I already have because the first batch is all gone \ud83d\ude42 <\/strong><\/strong><\/p>\n

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I originally wanted to make something with an Anzac spin on it. I thought of some kind of “Anzac Bar” so that they could be easily consumed with your favourite brew after attending a dawn service. As I was making them I thought “don’t mess with the original”. Sometimes […]<\/p>\n","protected":false},"author":2,"featured_media":3651,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[87,57,70,28,50,61,71,35,66,29,65,67],"tags":[15,127,139,101,122,131,140,107,136,102,135,137],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3646"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3646"}],"version-history":[{"count":29,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3646\/revisions"}],"predecessor-version":[{"id":3675,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3646\/revisions\/3675"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3651"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3646"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}