Ever since my kids started sneaking Nakd Bars in the night and wee hours of the morning, I have been a little obsessed with finding worthy recipes to make at home. (Rosanna’s Kitchen has a great recipe) Thankfully we have been buying them in bulk packages, but you would be amazed how often I reach into what I thought was a full box, only to find a few lonely bars scattered in the bottom of the box. Not ideal when you rely on them for breakfast on the go. A bit too often, I might add.
I also find, when I am trying to watch my
weight wellbeing, I often don’t want a full bar. Usually half will do to stave the hunger before a proper meal later on. Mini versions of nakd bars, masquerading as energy bites, sound perfect.
As we are now 1 day away from mass New Years resolution failure, (as the 21st is suppose to be the date this happens to most of us) I thought it would be the perfect time to share this recipe. It is exceptionally easy to prepare and assemble, and if you keep a few in the fridge with the bulk in the freezer, then you should be able to enjoy them for a few weeks. They don’t take long to defrost, usually just a few minutes. (About the time to make a cup of coffee, if you really want to know.) Hopefully you will enjoy them as much as we do!
- 1 1/2 cups Pecans
- 3/4 cup Medjool Dates, pitted
- 1/4 cup Raisins
- 1 Tbsp Cinnamon
- 1/4 tsp Himalayan Sea Salt
Place the pecans in the blender bowl and blend to a coarse crumb. Add the pitted dates, cinnamon and salt and blend until the raisins and dates are well blended and you have a sticky but crumbly looking mixture. It should come together nicely if you squeeze some of the mixture together in your hands. If it doesn’t then blend for a little longer. Take a generous tablespoon of the mixture and roll between your hands into little balls. Set aside and repeat for the rest of the mixture.
Store in an airtight container in your fridge for up to a week or in the freezer.