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1 cup raw pecans
5 dates, pitted
1 tablespoon grapeseed oil
¼ teaspoon celtic sea salt
6 cups fresh cranberries, picked over (discard bad ones)
1 cup agave nectar
1 tablespoon orange zest

How to make

  1. Place pecans and dates in a food processor and pulse until coarsely ground
  2. Pulse in oil and salt until mixture begins to form a ball
  3. Press crust into an 8x8 inch greased baking dish
  4. Bake at 350° for 8-12 minutes until lightly browned
  5. To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove
  6. Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve
  7. Add remaining 2 cups cranberries and cook covered for 5 more minutes
  8. Remove mixture from heat and allow to cool for 10 minutes
  9. Pour mixture over pecan crust
  10. Allow bars to set for 60-90 minutes
  11. Serve

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