Tart and Tangy Paleo Bars


1 ½ cups raw pecans
7 dates, pitted
1 Tbsp. grapeseed oil or palm oil
¼ teaspoon Celtic sea salt
6 cups fresh cranberries
1 cup honey
1 Tbsp. orange zest



  1. Preheat over to 350°F.
  2. Place pecans and dates in a food processor and pulse until ground.
  3. Pulse in oil and salt until mixture begins to form a ball.
  4. Grease 8×8-inch baking dish with grapeseed or palm oil. Press crust into dish.
  5. Bake for 8-12 minutes until lightly browned. Remove from pan and allow to cool.

Cranberry topping

  1. Place 4 cups cranberries, honey and orange zest in a saucepan.
  2. Bring mixture to a boil.
  3. Cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve.
  4. Add remaining 2 cups cranberries and cook covered for 5 minutes.
  5. Remove mixture from heat and cool 10 minutes.
  6. Poor mixture over crust.
  7. Allow bars to set in refrigerator for 90 minutes.
  8. Serve and enjoy!

Makes 16 bars

Inspired by www.elanaspantry.com

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