As soon as March hits, it’s like the universe decides that everything is all going to happen at once and there is not enough time for anything. The past week have been a whirlwind and I really almost forgot about making something for this month’s #LeftoversClub! Good thing I checked my calendar and realized that the first Thursday of the month was creeping up and Laura from The Spiced Life was totally due for something good to eat!
Laura and I had fun coming up with different things NOT to include in our #LeftoversClub swap. She hates bananas and I don’t like walnuts, which led her to admit she doesn’t like them either, which got us talking about how walnuts are supposedly the most nutritious nut for you and of course we don’t like them…then we somehow got on the topic of wine. #Foodbloggerproblems. The takeaway? Laura and I both don’t like walnuts even if they are super healthy, so there!!
We do, however, like other nuts. (Maybe because we are nuts…?).
I’m rambling because my mind is crammed with so many things it’s impossible for me to focus, so just go make these Coco-Nutty Bars and check out all the other #LeftoversClub recipes.
I also just realized that my inspiration for these bars are LARABARS, and my #LeftoversClub partners name is appropriately Laura. I swear I did not do that on purpose and literally thought of it as I was writing this post. I love how life weirdly works out.
Coco-Nutty Bars
Makes 4 bars
15 pitted dates, halved
1/3 cup sweetened shredded coconut, plus more for topping
1/3 cup peanuts
1/3 cup chopped pecans
1 tsp agave nectar
Put all ingredients in a food processor and pulse until crumbly. Use your hands to shape the mixture into firm rectangular-shaped bars and arrange on a plate or baking sheet. Press more shredded coconut onto the top of each bar. Place in the freezer for at least 1 hour to firm up.
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