These Apple n’ Cinnamon Walnut Bars are perfect for a sweet snack, a healthy dessert, or a breakfast on-the-go. They’re sweetened only with fruit, contain three great sources of protein, and are easy-to-make!
Do you remember my story from a few months back when I shared my Sugar-Free Nut n’ Seed Bars? One of my clients had called me, asking for a breakfast bar of some sort. She needed a snack to get her through from after the gym until lunchtime.
When Jen originally asked me to make her bars, she was on a very restrictive diet. I started making her some every week and was trying to switch up the flavors as much as possible, but it was especially hard since she wasn’t allowed many fruits. Once her diet changed, I was able to make a larger variety of flavors. These Apple n’ Cinnamon Walnut Bars are one of the flavors I came up with and happen to be a favorite of both her and myself.
These bars are very easy to make. First, the fruit and nuts are combined in a food processor. Second, nut butter and coconut oil are melted on the stove and then whisked together with ground flax, cinnamon, and a little sea salt before stirring in the nut and fruit blend. Then the mixture is pressed into a loaf pan and frozen for two hours. After freezing, they defrost and are cut into bars. Voilà — delicious, healthy bars with minimal cooking!
Lately, I’ve been making these for at home, but unlike Jen, I eat mine on the way to the gym, rather than when I’m leaving. I don’t like working out on a full stomach, but I also can’t handle not eating at all before spending an hour or two at the gym. For this reason, I’ll eat a bar as I’m leaving the house, to tide me over while I work out, and then have a meal or additional snack when I get back home.
If you try and love these bars just like me and Jen (and my husband now too), let me know by leaving a comment below, or taking a pic of yours and tagging me on Instagram, @veggiesattiffanis.
Apple n’ Cinnamon Walnut Bars
Ingredients
- 8 pitted dates if firm, soak in warm water for 15 minutes
- 2 Tbsp unsweetened applesauce
- 1 1/2 cups whole walnuts
- 1 cup dried apple rings chopped into small pieces
- 3 Tbsp coconut oil
- 3 Tbsp unsweetened almond butter
- 1/4 cup ground flaxseed (flaxseed meal)
- 1 tsp cinnamon Vietnamese cinnamon is my all-time favorite but regular cinnamon also works
- 1/4 tsp + 1/8 tsp sea salt or less if your almond butter has a lot of salt
Instructions
- In a food processor, mix the dates with the applesauce until completely combined and a paste has been made.
- Add the walnuts to the food processor with the date/applesauce mixture. Pulse 3 times, add in the dried apple pieces, and pulse about six more times, or until the walnuts are chopped small and everything is well combined.
- In a medium saucepan, over low heat melt the coconut oil and almond butter. Whisk until combined. Next add in the ground flaxseed, the cinnamon, and the salt. Whisk again, combining the ingredients. Stir in the walnut/fruit mixture.
- Line a loaf pan with parchment paper. Add everything from the saucepan to the loaf pan and press down on the top as much as possible, forming the the mixture into the pan. Use a spatula to smooth the top flat. Place loaf pan in the freezer for two hours (or more, overnight is fine).
- After removing the bars from the freezer, let them sit out at room temperature for 15 minutes, or in the refrigerator for an hour. Remove the bars from the loaf pan by lifting up on the sides of the parchment paper. Transfer to a cutting board and cut into six, equali-sized bars.
- Transfer bars into the refrigerator until fully defrosted, then they are ready to enjoy. Store bars in an airtight container in the refrigerator.