Wednesday, October 28, 2009


1 cup raw pecans
5 dates, pitted
1 tablespoon grapeseed oil
¼ teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup agave nectar
1 tablespoon orange zest

Place pecans and dates in a food processor and pulse until coarsely ground
Pulse in oil and salt until mixture begins to form a ball
Press crust into an 8x8 inch greased baking dish
Bake at 350° for 8-12 minutes until lightly browned
To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove
Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve
Add remaining 2 cups cranberries and cook covered for 5 more minutes
Remove mixture from heat and allow to cool for 10 minutes
Pour mixture over pecan crust
Allow bars to set for 60-90 minutes
elana's pantry :)


  1. I have not! I've been wanting to though! I have tried the hemp milk though and it is wonderfully craemy!