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Cranberry Coconut Energy Bars

By March 23, 2014May 8th, 2015Breakfast, Recipes, Snacks

Maintaining balanced blood sugar levels will keep your body from being stressed.  Every time you let your blood sugar drop too much you put stress on your adrenal glands.  These are great treats to keep on hand to stay in balance.

Cranberry Coconut

These energy bars are made without nuts. I have an easier time digesting seeds (flax and hemp in this recipe) than nuts. Most energy bars are made with nuts and I know many people are allergic to tree nuts so I came up with these.  If you make them with the coconut butter they will hold up very well at room temperature.  If you use coconut oil they will get soft and crumbly at room temperature, better to eat them right out of the refrigerator.

Here are some of the health benefits of coconut…

Coconut is high in insoluble fiber. Insoluble fiber does not dissolve in water. Instead, it passes through the digestive tract virtually intact, helping to “sweep” the colon free of debris by removing toxins from the intestinal wall.

Coconut is good for your Heart.  Coconut contains Medium Chain Fatty Acids which help to lower the risk of atherosclerosis and protect against heart disease.

Reduces Sweet Cravings and improves insulin secretion and utilization of blood glucose.  The healthy fat in coconut slows down any rise in blood sugar and helps to reduce hypoglycemic cravings.

Cranberry Coconut Energy Bars

Gluten Free, Diary Free, Nut Free, Paleo, Vegan

Makes 16 bars                                                                                        PRINT RECIPE

½ cup golden flaxmeal (grind golden flax seeds in a spice grinder)
1 cup hemp seeds
½ cup dried cranberries
½ cup coconut butter
1½ cups unsweetened shredded coconut
⅛ tsp vanilla stevia
⅛ tsp Celtic sea salt
2-4 Tb water

  • In a food processor, pulse together hemp, flax, and cranberries
  • Pulse in coconut butter, shredded coconut, salt and stevia.
  • Add enough water so it just begins to form a ball as you process it.
  • Press mixture into an 8 x 8 inch baking dish
  • Refrigerate for 2 hours until firm
  • Cut into 16 pieces. Store in the refrigerator or freezer.


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