- 4 Cups California raisins
- 2 Cups walnuts (chopped)
- 2 Cups soy nuts* (chopped)
- 1/4 Cup unsweetened flaked coconut**
- 11/4 Tablespoons vanilla extract
- 1 Teaspoon cinnamon
- 1 Tablespoon unsweetened cocoa powder
Preheat oven to 200°F. Combine ingredients in blender or food processor; pulse on and off until raisins and nuts are finely chopped but not puréed (mixture should not be sticky). Press mixture evenly and firmly on a lined 12×8 inch rectangle baking sheet and cut into six, 4 inch squares, then into 4 x 1-inch bars. Separate slightly to cook evenly and bake for 1 hour; let cool and wrap individually. Refrigerate for 1 hour for best results.
Note: *a combination of sunflowerseeds and lightly salted peanuts can also be used as a substitute for the soy nuts. **unsweetened coconut (flaked) is optional
Nutrition Facts Per ServingCalories 197 (Calories from Fat 73); Total Fat 8 37%% ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 0; Sodium 12; Potassium 279; Total Carbohydrate 27; Dietary Fiber 5; Sugars 1; Protein 7; Calcium 44; Iron 1;
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.