Raw Raspberry Coconut Bars

There is always something nostalgic about long holiday weekends; the moments spent with friends around the pool, the backyard dinners with family and the late conversations over soft music on the patio. Memorial Day weekend is a time to celebrate the end of a long school year, it's a time to remember the men and women who died while serving our country, and it's a time to reflect on the treasures in our own lives.

After spending last weekend in Florida with friends, I feel refreshed and renewed. Being away for just a few days made me realize how blessed I am to be the mother of my precious children and the wife of my amazing husband. While I was gone, I saw friends and family pitch in and help out and I realized how grateful I am for this generosity. It also made me realize that I want to be generous and self-less. I want to put the needs of others first. I want to mother with my whole heart and I want to continue to grow in my marriage. Of course, you need time for yourself but it's all a balance.

“Do things for people not because of who they are or what they do in return,
but because of who you are”
Harold S. Kushner

I want to strive to be a better person. Not just in my own home, but a better person for society. I want to give back and contribute, which is part of the reason why I blog and share our journey with health and clean eating. I want to help others and I want to find my meaning and purpose. But in the meantime, I know this weekend is meant for family and friends and I look forward to spending quality time with my loved ones. And of course, eating lots of good, clean food and enjoying a glass of wine.
Cheers!

Raw Raspberry Coconut Bars
SCD, Gluten-Free, Sugar-Free, Dairy-free, Raw 
yield: 20-24 squares

INGREDIENTS: 
2 cups medjool dates, chopped
1 ½ cups pecans, or other nut of choice
1 cup raw cashews, soaked overnight
1 cup coconut cream
¼ cup honey *
¼ cup coconut oil, melted
2 tsp vanilla
¼ tsp Himalayan salt
1 cup plus 3 Tbs shredded coconut
¼ cup raspberries, puréed

DIRECTIONS:
1. In a food processer combine chopped dates and pecans, pulse until the mixture is combined and sticks together.
2. Press evenly into the bottom of an 8 x 8-inch pan lined with parchment paper. *
3. In a food processer, add the cashews, coconut cream, honey, melted coconut oil, vanilla and salt. Process until smooth.
4. Fold in one cup shredded coconut and spread evenly over the date, pecan mixture.
5. Spoon the raspberry purée over the coconut mixture.
6. Sprinkle with remaining 3 tablespoons of coconut flakes.
7. Cover with plastic wrap or a lid and freeze for two hours. Allow to thaw for 10 minutes before serving.

*TIPS: You can use up to 1/3 cup honey for a sweeter treat. In addition to lining the bottom of the pan with parchment paper, grease the sides with coconut oil.