Tropical Almond Bars

On day 12 of a Paleo challenge. Since I am a high endurance runner and nursing a 2 month old, I need high fat, protein snacks. Without them I feel lethargic and have really slow runs. It is amazing the difference when I don’t have higher carb snacks before my runs! Plus, I have noticed the baby sleeps for longer periods when I chow down high carb Paleo snacks.  

When I am short on time, my favorite go to bar is a Larabar. They are good, but not outstanding. Trust me when I say that homemade is better!

When my boys were napping on Sunday (a rare miracle), I made these tropical bars. They are fantastic! The biggest gem in them is the dried cantaloupe. Cantaloupe is my least favorite fruit. I hate it with a passion, but in the dried form it is amazingly delish. I also tossed in some dried mango and pineapple. Yummy! 

Anyways, give these bars a shot. You will love them. 

Tropical Almond Bars
Serves 16
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Prep Time
10 min
Prep Time
10 min
  1. 2 C Almonds
  2. 1 C Pistacios
  3. 3/4 C Almond Butter
  4. 1 C Cantaloupe, dried
  5. 1 C Pineapple, dried
  6. 1 C Mango, dried
  7. 1/4 C Water
  8. 2 tbsp Maple Syrup
  1. Add dried fruit and water to a food processor. Mix together until fruit is chopped into small pieces.
  2. Toss in the maple syrup, nuts and almond butter. Blend together until a thick dough forms and nuts are chopped. You made need to stop the food processor a few times to redistribute the dough.
  3. Press dough into an 8 x 8 pan. Refridgerate for an hour before cutting into squares. Store for three weeks in fridge or several months in freezer.
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