Goldenberry Pistachio Snack Bars
Prep time
Total time
I tweaked the recipe to use half the amount of goldenberries, replacing the rest with raisins, just because they were a little too sour for me. But if you're the type who loves the pucker of Sour Patch Kids, skip the raisins and keep all the goldenberries!
Serves: 8
  • ⅔ cup Medjool dates (about 6 to 7 large), pitted
  • ⅔ cup raw almonds
  • 2 tablespoons chia seeds
  • 1 teaspoon freshly squeezed lemon juice, plus more as needed
  • ⅔ cup unsalted shelled pistachios
  • ⅓ cup dried goldenberries
  • ⅓ cup raisins
  1. In a food processor, combine the dates, almonds, chia seeds, and lemon juice, and process into a thick dough. Add the pistachios, goldenberries, and raisins, and process until the mixture sticks together but is chunky. If the dough is too dry, add a little more lemon juice until it sticks easily when pressed between two fingers.
  2. Turn the dough out onto a sheet of plastic wrap laid over a cutting board. Press it into a square, then wrap it up in plastic and compact it into a super tight 6-inch square. Flatten the top. Unwrap the dough and cut it into 8 bars--or into smaller squares or shapes as desired. Keep in an airtight container in the fridge for a few weeks. Or, you can freeze these for longer storage.
Recipe by Big Girls Small Kitchen at