Apple Cinnamon Bars with Coconut Vanilla Frosting

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Even though they look decadent, these bars are  a great afternoon energy boost or post workout snack. That’s the beauty of raw desserts. With the protein from the nuts, healthy fat from the nuts and coconut, and carbs from the dried fruit, these are truly filling, satisfying, AND nourishing.



Apple Cinnamon Bars
  • 2 1/2 cups almonds
  • 1 cup shredded coconut
  • 1 cup finely chopped, packed dried apples
  • 2/3 cup pitted packed dates, chopped
  • 2 1/2 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 2-4 teaspoons water, as needed
Coconut Vanilla Frosting
  • 1/2 cup raw cashews
  • 1/2 cup almond milk or water
  • 3 tablespoons coconut nectar
  • 3/4 teaspoon pure vanilla extract
  • 6 drops vanilla medicine flower essence, optional but boosts vanilla taste a lot
  • 1/4 cup + 1 tablespoon melted coconut butter
  • 5 tablespoons melted coconut oil


Apple Cinnamon Bars
  1. Grind the almonds down to flour in a food processor.
  2. Add the coconut, apples, dates, and cinnamon. Grind until completely broken down.
  3. Add the vanilla and water, starting with 1 teaspoon water.
  4. Process again. The mixture must hold together easily. Moist but not too wet.
  5. Press the dough firmly into the bottom of a 9" pan.
Coconut Vanilla Frosting
  1. Blend the cashews, almond milk, coconut nectar, and vanilla in a high speed blender until completely smooth.
  2. Add the coconut oil and butter. Blend to incorporate.
  3. Pour the liquid mixture over the bars.
  4. Chill in the fridge or freezer until the frosting is set.
  5. Sprinkle with chopped dried apples and/or cinnamon.
  6. Slice into bars.
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site:

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