Helloooo March! I can feel spring coming...   

This week, Chad and I began another month of Whole 30. If you're new to the concept, it's basically a lifestyle geared toward whole, unprocessed foods. A way to feed our bodies with lots of fruits and vegetables, without any added sugar, grains or dairy... and most importantly - it leaves us feeling revived and refreshed! 

If you know me, you know that aside from produce in my kitchen, I always like to have a good bar on-hand when I need something like, right now.

The past few weeks, I've been making these coconut pecan bars and I'll store them in a large jar on my kitchen counter. Each is individually wrapped with plastic wrap, ready to go. Because life gets busy and snacks can't always be prepared right then and eaten at home.

These are grain-free, sugar-free...and so good! 

Coco-Pecan Bars

• 15 Medjool dates, pitted

• 1/2 cup walnuts (or almonds)

• 1/2 cup pecans

• 1/2 cup shredded, unsweetened coconut

• 1 tablespoon cacao powder

• pinch of salt

Directions: 

1. In a food processor, blend all of the ingredients until well blended, about 2 minutes. There should only be small pieces of the nuts still visible.

2. Press the mixture into a loaf pan or small square baking pan lined with aluminum foil or parchment paper and press down and smooth out the top.

3. Store in the freezer for 30 minutes or the refrigerator until hardened.

4. Lift the parchment paper or foil out of the pan to remove the entire bar. Place the paper or foil on a cutting board and cut into desired shapes.

5. Store at room temperature for the week. I like to individually wrap the bars with plastic wrap or parchment paper.