Strawberry Blueberry Oat Bars

I was SO excited that we were finally able to go to a Pops in the Park and not get rained out! We brought our picnic basket, blanket, and our cute dog. We met up with friends and had fun chatting and popping champagne (actually it was prosecco, if I am being technical). Lilly and Lacey had fun begging for picnic food and licking the outside of our champagne glasses. Lacey is a star on her mom's website happy puppy lucky lady.

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

(Print Recipe)

Ingredients

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

Directions

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.