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Tart and Tangy Paleo Bars


1 ½ cups raw pecans
7 dates, pitted
1 Tbsp. grapeseed oil or palm oil
¼ teaspoon Celtic sea salt
6 cups fresh cranberries
1 cup honey
1 Tbsp. orange zest



  1. Preheat over to 350°F.
  2. Place pecans and dates in a food processor and pulse until ground.
  3. Pulse in oil and salt until mixture begins to form a ball.
  4. Grease 8×8-inch baking dish with grapeseed or palm oil. Press crust into dish.
  5. Bake for 8-12 minutes until lightly browned. Remove from pan and allow to cool.

Cranberry topping

  1. Place 4 cups cranberries, honey and orange zest in a saucepan.
  2. Bring mixture to a boil.
  3. Cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve.
  4. Add remaining 2 cups cranberries and cook covered for 5 minutes.
  5. Remove mixture from heat and cool 10 minutes.
  6. Poor mixture over crust.
  7. Allow bars to set in refrigerator for 90 minutes.
  8. Serve and enjoy!

Makes 16 bars

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