Recipe of the Month



  • 1 cup toasted whole almonds (I use dry roasted)
  • 1 cup salted (optional) pumpkin seeds
  • 1 cup dried cranberries (or a mixture of dried cherries and dried blueberries)
  • 1 cup chopped pitted dates (I use Medjool dates)



  1. In a food processor, whirl the whole almonds scraping down the sides if needed, until paste starts to form into a ball. About 5-6 minutes.
  2. Add the pumpkin seeds, dried cranberries and dates. Whirl together until well combined about 5 minutes more. It will form a ball.
  3. In a plastic wrap lined loaf pan, press the mixture down firmly. Cover with more plastic wrap and refrigerate until firm. About one hour, or overnight for best results.
  4. Remove from pan and cut into bars. Keep in a covered container in the fridge for up to 2 weeks. 

Nutritional info per bar when cut into 10 equal bars: 

249 calories, 7 grams protein, 30 grams carbs, 14 grams fat, 4 grams fibre

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