• Kristi Campanella

Peanut Butter Cranberry Bars

Here is a recipe from Blue Zones. I personally wouldn't use the vegan butter and would just use butter from grass-fed cows instead. I believe you could substitute almond butter just fine into this recipe as well as different dried fruit.


3/4 cup walnut pieces (or other type of nut) 1 1/4 cup old-fashioned rolled oats (not quick-cooking or instant) 1 cup dried cranberries or other dried fruit (or a combination) 1/2 cup vegan semisweet chocolate chips 1/2 cup pure maple syrup 3 tbsp peanut butter 1 tbsp vegan butter, melted 1 tsp vanilla extract


1. Preheat the oven to 375 degrees. Grease an 8-inch-square baking pan. 2. Place the walnuts in a dry skillet and toast over medium heat until light brown and fragrant, 3 to 4 minutes, shaking often. Transfer them to a food processor. 3. Add the oats, dried fruit, chocolate chips, maple syrup, peanut butter, vegan butter and vanilla to the food processor, and pulse until crumbly. Continue to process until the mixture is well combined. Add a little water, a tablespoon at a time, if the mixture is too crumbly to stick together. Press the mixture evenly into the prepared pan. 4. Bake until lightly browned, about 20 minutes. Remove from the oven and set aside to cool, then refrigerate until completely cold. Cut into 2- by 4-inch bars. Wrap each bar individually in plastic wrap for easy transport.


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