Better than granola bars

Here is another use for a food processor: grinding stuff up. This is a simple way to make yourself a snack that's way healthier and better tasting than the packaged granola bars you like so much. We just went through a whole pan full of these like they were Fudgy Brownies, except without the guilt.

Fruit-Pecan Energy Bars

Adapted from Lentine Alexis

1 cup (115 grams) raw pecan halves
1 tablespoon oat bran
2 cups (225 grams) Medjool dates, pitted
1 cup (132 grams) dried sour cherries
½ cup (66 grams) Thompson raisins; or dried black mission figs, stemmed
¼ cup (85 grams) raw honey

    1. Heat the oven to 350 degrees. Place the pecans on a small baking sheet, and bake until lightly toasted, about 5 minutes. Watch carefully as they burn easily. Transfer to a plate to cool completely.
    2. Line an 8-inch square baking pan with parchment paper. Sprinkle the oat bran evenly over the paper.
    3. Place the cooled pecans, dates, cherries, raisins, and honey in the bowl of a food processor fitted with the metal blade. Pulse until everything is finely chopped, but not pureed. Spread everything around with a silicone spatula as needed to assist the process.
    4.  Scrape the mixture into the prepared pan. Using wet fingers, press until the mixture is an even ½-inch thickness all over. Cover tightly with plastic wrap or foil and allow to chill in the refrigerator until firm, a few hours at least. Cut into 16 squares. Store in an airtight container in the fridge for up to 2 weeks.

And here is something very similar, with no added sweetener and using dates as the only fruit, as long as you don't have a problem with coconut.

Date-Almond Energy Balls

Adapted from Meera Sodha

10 ounces (285 grams) Medjool dates, pitted
1 tablespoon (14 grams) coconut oil, just melted over low heat
1 tablespoon (5 grams) dried, unsweetened coconut
¼ teaspoon cinnamon
2 ounces (57 grams) chopped almonds (I started with raw slivered almonds)
Ground almonds or blanched almond flour

    1. Place the dates, coconut oil, dried coconut, and cinnamon in a food processor fitted with the metal blade. Pulse until everything is finely chopped, a minute or so.
    2. Transfer the mixture to a medium bowl. Knead in the chopped almonds.
    3. Line a storage container with wax or parchment paper. Sprinkle some ground almonds or almond meal onto a dinner plate. Roll enough of the dough between your palms to form a ball about 1¼ inches (3 cm) in diameter, then roll the ball in the almond meal. Knock off any excess, then place the ball in the storage container. Repeat with the rest of the dough. Store in the fridge for up to a month. Makes about a dozen.