Search recipe:
- Tropical Energy Bars
-
- 15 Medjool dates, pits removed
- 1 cup walnuts
- 1 cup unsweetened coconut (coconut shavings, chips or shredded coconut will work)
- 1/2 cup dried mango, chopped
- 1/2 cup dried pineapple, chopped
- Directions
- Place all ingredients except for 1/2 cup of the coconut into a large food processor Pulse ingredients a few times, stirring if the dates begin to clump together Process until ingredients begin to form a large ball of “dough” (Stir if necessary but continue to process until thick dough forms) Line an 8×8 baking dish with plastic wrap Sprinkle remaining coconut onto plastic wrap Press large ball of dough into dish, shaping it into a large square Cover and chill for an hour or overnight Cut into squares, flip over and enjoy
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Fort Bowie Vineyards
no name Bowie, AZ, 85605View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Pumpkin Cream Pie
Preheat oven to 300 degrees.
Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.
Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
