Pops in the park is one of my favorite things about summer. I love picnicking while listening to the Charlotte Symphony Orchestra! This tradition is one thing that defines the meaning of summer for me.
I was thrilled when I recently received my Whole Living magazine in the mail and saw an article entitled "Raw Food for the Rest of Us". I love trying raw food recipes and there are some yummy sounding dishes in this month's issue! I decided to try making the strawberry oat bars, with my own adjustments and adaptions (mostly based on what I already had in my pantry and fridge). As an added bonus, there is no slaving over a hot stove for this delightful dessert. This recipe is a keeper!
Strawberry Blueberry Oat Bars
1 1/2 cup pitted, chopped dates
1/4 cup raw cashews
3 tablespoons rolled oats
pinch sea salt
1 1/2 cups strawberries, hulled and thinly sliced
1/2 cup blueberries
Pulse dates, nuts, oats, and salt in a food processor until combined (I had to do mine in small batches to keep the dates from clumping up too much). Firmly press the date mixture into the bottom of a 9-by-5 inch loaf pan. Mash 1/2 cup of the strawberries and spread on top of date mixture. Top with remaining strawberries and all the blueberries. Slice into 6 squares.
Perfect colors for a fourth of July dessert!
Seriously delicious. Every. Last. Bite.