Making Over Your Diet This Month? This Blood-Sugar Balancing Treat Will Keep You Sane

Photo: Cameron Linville

A big part of making over your diet during January is dependent on eliminating not just desserts and unhealthy foods but also foods that are imitations of the exact thing you are missing most (i.e., cookies, pizza, ice cream, etc.). These foods can easily lead to an endless daydream about how much better the real thing is and then, bam, just like that, one day you're elbow deep in a bag full of M&Ms. So, my friends, instead of recreating a chocolate chip cookie recipe or including the debatably approved raw cocoa, which really just makes you realize how much you miss chocolate, I created these raw no-bake coconut tahini cashew bars. They can serve as a midmorning snack, afternoon pickup, or a post-dinner bite. While not recreating that sweetness or consistency of most baked goods that you will inevitably miss so much, these bars focus on that perfect sweet and salty mix and provide a creamy filling with a crunchy base in every bite. Keep these babies in your freezer and reach for one whenever a sweets craving strikes. I promise the mix of good fats and fiber will satiate you, stat.

No-Bake Coconut Tahini Cashew Bars

Ingredients, base layer

  • 4 pitted Medjool dates
  • ½ cup raw walnuts
  • ¼ cup raw cashews
  • 1 tablespoon coconut oil
  • ⅛ teaspoon salt

Ingredients, filling

  • ½ cup cashew butter
  • ¼ cup tahini
  • 1 tablespoon coconut oil
  • ½ cup unsweetened dried coconut (+ extra for topping)
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt

Method

  1. Place the dates in a cup of warm water for about 5 minutes, until they soften. Drain well.
  2. In a food processor, combine all of the base-layer ingredients.
  3. Pulse until it has formed a doughlike consistency.
  4. Scoop the mixture out of the food processor and into a parchment-lined bread pan.
  5. Place the pan in the freezer for 10 minutes and begin making the filling mixture.
  6. In a food processor, combine all of the filling ingredients.
  7. Once smooth, pour this mixture over the base layer in the bread pan.
  8. Sprinkle the extra coconut on top and place in the freezer for 15 minutes.
  9. Once frozen, pop the parchment paper out of the bread pan and cut into 1- to 2-inch bars.
  10. Place the bars in an airtight container in the freezer and store there until ready to eat.

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