I’ve made these nut bars twice in 3 days. I love love love them. They are perfect as a quick snack. They are filling and satisfying. They are exactly what I need when in between meals and craving a little something sweet. That said, they are not overly sweet. They are much more subtle. My kids love those Lara Bars but I can’t stand them because they are too sweet and pretty high in carbs. I got this recipe from Mark Sisson’s Cookbook, “Primal Blueprint Cookbook.” I’m not much into cookbooks because there is so much you can get online for free. However, this cookbook is actually worth the money. Everything I’ve tried has been really, really great. Everything is grain free, sugar free, free of processed foods and largely dairy free. It’s the only cookbook I have purchased in years. As always I have made a few changes to the original recipe. Here is what worked for us.
1 cup raw almonds
1 1/2 cup pecans
2/3 cup unsweetened finely shredded coconut
2/3 cup whole flax seed
1/4 cup almond butter
1/2 tsp sea salt if your almond butter is not salted – less if it is
1/4 cup melted virgin coconut oil
2 T raw honey (agave for vegan)
1/4 cup gluten and dairy free chocolate chips*
In a large bowl food processor add the first six ingredients. Process until the meal is as fine as it will get. Then add the coconut oil and honey and process until it is well combined. Hand mix in chocolate chips if using. Line a 8×8 baking dish with parchment paper. Press down to cover bottom of pan. Chill in refrigerator for 2-3 hours or until firm. These bars are gluten free, grain free, dairy free, soy free, vegan if you sub agave nectar for the honey, free of processed sugar, low carb and high in protein.
*I use Enjoy Life miniature chocolate chips. Not only do they taste great but I like them because they are tiny so the chocolate doesn’t over power. They are also soy free and only have 3 ingredients.