One of my favorite things on Earth is a good slice of key lime pie. However, since starting the paleo diet six months ago, I’ve obviously been abstaining from sweets. Thus, I present to you, Coconut Lime Goji Cranberry Neanderbars. This Neanderbar tastes exactly like where the key lime filling and graham cracker crust on a typical slice of key lime pie meet. This version however, is loads healthier, will keep you full for awhile, and other than the honey used as a binder, is 100% paleo!
I typically use these as a quick take-n-go breakfast on my way out the door or as a mid-day snack. You can leave these puppies on your counter for a month and they won’t go bad, so don’t worry about making too many. Another great idea that I’ve started implementing is putting Neanderbars in the freezer. They don’t freeze solid, but instead take on this amazing chewy brownie like texture. I highly recommend freezing them. They taste amazing.
- 4oz pumpkin seeds, food processed or finely chopped
- 8 oz blanched almonds, food processed almost into almond meal
- 3 oz dried cranberries
- 2 oz goji berries (I kind of feel like these are optional honestly. The cranberries have a stronger flavor and are about an 1/8 the price. You decide)
- 8 oz shredded coconut
- 6 oz finely shopped or food processed walnuts
- 3 TBSP lime juice
- 2 TBSP lemon flax seed oil (available at whole foods in refrigerated section)
- 8 oz honey
- Preheat oven to 350 degrees and line a casserole dish with parchment paper. You can a baking sheet, but getting everything to stay together might be more difficult.
- Mix all ingredients above in a large mixing bowl until the mix is… well, mixed.
- Transfer the mixture to the casserole dish and evenly distribute.
- THIS IS IMPORTANT: get another piece of parchment paper and put it on top of the mixture. Using your fists, smush everything until it’s even and well compressed. If you’re not smushing for at least 3 minutes, you haven’t smushed enough and your Neanderbars will probably crumble. You don’t need to bake the bars with the second piece of parchment on top.
- Put the Neanderbars in the oven for 25 minutes or until the top turns a golden brown.
- Remove from oven and let cool and set. If you eat these too early, they’ll fall apart, and you’ll have Neandercrumbs
- Once the Neanderbars have cooled, grab them by the corners of the parchment paper and transfer to a cutting board.
- Cut with a sharp knife into whatever size you want.
Like I was saying before, these taste great frozen or on the go. I’ve also crumbled them up and mixed in some fresh blue berries and almond milk. Neanderbars have a million and one uses, so it’s up to you!
Pure Texas Honey
Pumpkin seeds make it look green
This is the texture you should be getting before the smush
Golden Brown Neanderbars