PALEO SNACK BARS

No-Bake Fruit and Nut Bars

There are few snacks as beloved as chewy snack bars. These ones hit all the right notes, with a combination of nuts, coconut, honey, and dried fruit. As a bonus, you don’t even have to bake to enjoy these treats! The bars keep well, so make several batches at once.

• 2 cups raw pecan halves or pieces • 2 cups raw walnut halves or pieces • 1/2 teaspoon sea salt • 1/2 teaspoon cinnamon • 1/4 teaspoon ground nutmeg • 3 tablespoons plus 1/2 teaspoon coconut oil, melted

• 1/2 cup unsweetened shredded coconut • 1/2 cup unsweetened dried cranberries, chopped • 1/2 cup unsweetened dried cherries, chopped • 1/2 cup raw honey

In a food processor or blender, grind the pecans and walnuts together until they are similar to breadcrumbs in consistency. Work in batches and be careful not to grind them too long or you will end up with pecan-walnut butter!

Pour the ground nuts into a large mixing bowl and add salt, cinnamon, and nutmeg, mixing well with your hands or a large spoon. Pour 3 tablespoons coconut oil over the mixture and blend well.

Stir in the shredded coconut, cranberries, and cherries until well mixed, then add the honey.

Line a 9 x 13–inch baking pan with aluminum foil and lightly grease the bottom and sides with 1/2 teaspoon coconut oil. Use a spoon or sturdy spatula to spread the mixture evenly into the baking pan, pressing it down firmly.

Cover with foil and let sit for 3–4 hours before cutting into bars.

Store in an airtight container for up to 1 week, or you can freeze them for up to 3 months.

Makes 1 dozen bars.

Moist and Chewy Sweet Potato Bars

Sweet potatoes are an excellent source of fiber, protein, and beta-carotene, so indulging in these bars is completely guilt-free. The bars lose a bit of their nice texture if frozen, so it’s best to make just enough to last you a week.

• 2 large sweet potatoes • 3 tablespoons hazelnut flour • 1/4 teaspoon baking soda • 1/4 teaspoon cream of tartar • 1/2 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg • 1/4 teaspoon sea salt • 1 cup unsweetened raisins • 1/4 cup plus 1/2 teaspoon coconut oil, melted • 1/2 cup raw honey

Preheat oven to 350 degrees F.

Poke several holes in each sweet potato with a fork and place them on a baking sheet or in a 9 x 13–inch baking pan. Bake for 45–50 minutes or until tender. Allow to cool to room temperature.

Once the potatoes have cooled, split them open and gently scoop the flesh into a large mixing bowl. Using a fork or potato masher, mash the potatoes just until there are no lumps or chunks.

In a small bowl, stir together the hazelnut flour, baking soda, and cream of tartar until well combined, then add the cinnamon, nutmeg, and salt.

Stir the dry ingredients into the mashed sweet potato, then add the raisins, 1/4 cup coconut oil, and honey.

Grease an 8 x 8–inch baking pan with 1/2 teaspoon coconut oil. Pour in the batter, smoothing it into an even layer.

Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 1 hour before cutting into bars.

Store in an airtight container in the refrigerator for up to 1 week.

Makes 1 dozen bars.

Coconut Key Lime Bars

These delicate bars will remind you of the best key lime pie, made Paleo-friendly (and extra tropical-tasting) with the use of shredded coconut and honey. They’re nice and tart, and go a long way to satisfying your sweet tooth.

For the crust: • 4 large eggs, beaten • 1/2 cup raw honey • 1/2 cup plus 1/2 teaspoon coconut oil, melted • 1/4 teaspoon sea salt • 1 cup unsweetened shredded coconut, divided

For the filling: • 1 1/2 cups fresh key lime juice (or regular fresh lime juice) • 9 large eggs, beaten • 3/4 cup raw honey • 1/4 teaspoon sea salt • 3/4 cup coconut oil, melted

Make the crust:

Preheat oven to 350 degrees F.

In a large bowl, stir the eggs, honey, 1/2 cup coconut oil, and salt until completely combined.

In a blender or food processor, grind 1/2 cup of the shredded coconut until it resembles flour and stir it into the egg mixture. Add the remaining shredded coconut and stir until combined.

Grease the bottom and sides of a 9 x 13–inch pan with 1/2 teaspoon coconut oil, and smooth the crust mixture into the pan.

Bake for 15–17 minutes until light golden brown. Set aside to cool.

Make the filling:

Whisk together the key lime juice, eggs, honey, and salt in a large bowl until well blended.

Pour into a deep saucepan over medium heat. Whisking constantly, slowly add the coconut oil.

Continue whisking and cook until the mixture thickens enough to coat the back of a spoon. Remove from heat and pour the filling into the cooled crust. Refrigerate for 4 hours before cutting into bars.

Store in the refrigerator for up to 1 week, keeping them chilled until ready to eat. These bars don’t freeze well.

Makes 1 dozen bars.

Banana Walnut Bars

Nothing is quite as comforting on a cool morning or evening as a slice of warm banana bread. This recipe brings you that familiar flavor in a dense, moist bar with a delightfully crunchy walnut topping. The secret to their deliciously moist texture is unsweetened applesauce. These freeze well, so make plenty.

• 4 large overripe bananas, mashed • 1 cup unsweetened applesauce • 2 eggs, beaten • 1/2 cup plus 1 teaspoon coconut oil, melted

• 1 teaspoon pure vanilla extract • 1 cup coconut flour • 1 teaspoon baking soda • 1/4 teaspoon sea salt • 3/4 cup chopped raw walnuts

Preheat oven to 375 degrees F.

In a large mixing bowl, combine the bananas, applesauce, eggs, 1/2 cup coconut oil, and vanilla. Either in a stand mixer or with a hand mixer, beat on low speed for about 1 minute, until well blended. Add the coconut flour, baking soda, and salt, and beat for 1–2 minutes until the dry ingredients are incorporated.

Grease the bottom and sides of a 9 x 13–inch baking pan with 1 teaspoon coconut oil. Pour the batter into the prepared pan, smoothing until even, and top with the chopped walnuts.

Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature before cutting into bars.

Store wrapped in plastic wrap in the refrigerator for up to 1 week. To freeze, wrap in plastic wrap and then aluminum foil. The bars will keep in the freezer for up to 3 months.

Makes 1 dozen bars.

Banana-Cocoa Swirl Bars

For chocolate lovers, getting a cocoa fix can be a bit of a challenge on the Paleo diet. These bars give you a satisfying dose of chocolate flavor without straying from the diet and without being too sweet. They’re also very pretty, so bring them out for company or take them along to a potluck.

• 6 medium, overripe bananas, mashed • 2 large eggs, beaten • 1 tablespoon plus 1 teaspoon coconut oil, melted • 1 teaspoon pure vanilla extract

• 1 cup coconut flour • 1 teaspoon baking soda • 1/2 teaspoon ground allspice • 2 tablespoons unsweetened cocoa powder

Preheat oven to 350 degrees F.

In a large mixing bowl, combine the bananas, eggs, 1 tablespoon coconut oil, and vanilla, and stir with a spoon until smooth.

In another bowl, combine the coconut flour, baking soda, and allspice. Gradually mix the dry ingredients into the banana mixture, until just incorporated.

Pour half of the batter back into your flour bowl and add the cocoa powder, mixing well.

Grease a 9 x 13–inch pan with 1 teaspoon coconut oil. Pour half of the cocoa-banana mixture into the baking pan, smoothing to form an even layer.

Pour the plain banana mixture on top, smoothing again. Dollop the remaining cocoa-banana mixture evenly over the plain, and swirl them together with a toothpick or the tip of a knife.

Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool to room temperature before cutting into bars.

Store wrapped in plastic wrap in the refrigerator for up to 1 week. To freeze, wrap in plastic wrap and then aluminum foil. The bars will keep in the freezer for up to 3 months.

Makes 1 dozen bars.

Pumpkin Spice Bars

If pumpkin pie is your favorite part of Thanksgiving, or if warm, spicy pumpkin bread is your top comfort food, these bars will hit the spot. They are wonderfully dense and moist and loaded with fragrant spices, just as pumpkin treats should be. They freeze very well, so make a few batches at once and you’ll be ready for the holiday season!

• 1 (28-ounce) can pumpkin puree (not pumpkin pie filling) • 2 large eggs, beaten • 1 tablespoon plus 1 teaspoon coconut oil, melted • 1 teaspoon cinnamon • 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg • 1/2 teaspoon ground allspice • 1 cup coconut flour • 1 teaspoon baking soda • 1/2 cup unsweetened raisins • 1/2 cup chopped raw walnuts

Preheat oven to 350 degrees F.

In a large bowl, combine the pumpkin puree, eggs, 1 tablespoon coconut oil, cinnamon, ginger, nutmeg, and allspice. Whisk together until well blended.

In a small bowl or measuring cup, combine the coconut flour and baking soda, then stir into the pumpkin mixture, until just blended. Stir in the raisins and walnuts.

Grease a 9 x 13–inch pan with 1 teaspoon coconut oil. Pour the batter into the pan, smoothing the top.

Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool to room temperature before cutting into bars.

Store wrapped in plastic wrap in the refrigerator for up to 1 week. To freeze, wrap in plastic wrap and then aluminum foil. The bars will keep in the freezer for up to 3 months.

Makes 1 dozen bars.