These Chewy Cherry Bars are just the sweetest for an on the go snack. You know when you are on the road traveling and all you want is some healthy, homemade goodness? You know that that pre-packaged sorry-excuse-for-a-salad at that sorry-excuse-for-a-chain restaurant (no naming names here!) is just not an ideal form of food for your stomach nor tasty for your tongue. Hence, learning that yes, you can absolutely learn to prepare recipes such as this one that are delectable treats and convenient to pack in your carry-on bag or purse (Just remember to pack it in tin-foil. I do not recommend packing it on it’s own. That would be a big crumb-y nightmare!) is a fanastic option for your health-food craving self.
These bars simply burst with cheery chewy cherry-date delight! I’ve got a massive sweet tooth that I’ve realized will be with me until I die. I’ve learned to accept this fact with sweet-as-sugar enthusiasm, but I know that I can only maintain this enthusiasm with the reassurance that I am going to sweetly avoid processed/refined sugar and only get my sweets on by rocking many beautiful fruits in my diet. Take note that these bars aren’t too sweet, but pack just enough of a sweet punch to satisfy any sweet tooth craving that you would like to healthfully satisfy.
I love this recipe times three! Think not only the perfect sweetness, but a creamy, moist and chewy texture. Seriously now. Just try making these bars so your mouth can enjoy them too. Like me, you might just have to make them your on-the-go snack of choice!
Be Cheery Chewy Cherry Bar close up. It is your time to shine! And now that I’ve taken a photo of you, perhaps it’s your time to be eaten by a certain girl whose name starts with the letter T…
Ingredients (makes 12-20 bars depending on size of bars):
10 soft medjool dates, pitted
3 large very ripe bananas
1 and ½ cup almond milk
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1/2 cup almond flour
1/2 cup oat flour
2 cups old fashioned oats
1.5-2 cups fresh or frozen cherries
½ cup walnuts or pecans
1) Preheat oven to 350 degrees F. Soak pitted medjool dates in the almond milk and soak overnight. You can also heat dates in the almond milk in the microwave for 45 seconds if you haven’t soaked them overnight.
2) Blend soaked dates and almond milk, bananas, cinnamon and nutmeg in a blender (preferably a high-powered blender such as a Vitamix) until completely blended. I blend the spices instead of mixing them with the dry ingredients because the spices disperse the most evenly in the recipe this way. Set the blended mixture aside.
3) Mix the almond flour, oat flour, whole oats and walnuts in a large bowl and pour the wet mixture over the dry mixture. Fold in cherries and stir baby stir.
4) In a 9×9 in baking dish lined with parchment paper, bake batter for 30 minutes.
What do you all like to pack as on-the-go-snacks/meals when you travel? In addition to homemade recipes, I am a sucker for packing organic gala applies with me along with my favorite Mega Green Kale Chips by Lydia’s Organics (I love everything by Lydia’s Organics and I’ve found the best prices are at iHerb.com), extra dark chocolate by The Endangered Species Chocolate Company or my beloved sugar-free, gluten-free Raw Hemp Cups by Stirs The SOUL Chocolate Inc. Please do share with me what you enjoy as on-the-go snacks!