- 2 C. almonds
- 1/4 C. pumpkin seeds, flax seeds or chia seeds (I did pumpkin)
- 1/2 C. dried prunes, dates or raisins (I did prunes)
- 1/2 C. shredded unsweetened coconut
- 1/2 C. "plain" peanut butter or almond butter (I did PB)
- 1/2 t. sea salt
All of these items need to be pulsed together in your food processor until ground down. I don't have one so I did each ingredient separatedly in my Magic Bullet and then poured it into my Kitchen Aid and mixed.
- 1/2 C. coconut oil (melted)
- 1 TB. honey or maple syrup (I did honey)
- 2-3 t. vanilla extract (pure)
Melt coconut oil over very low heat. Remove from stove and stir in honey and vanilla. Add to food processor and pulse until forms a course paste. (I added to my Kitchen Aid and mixed thoroughly). Press into an 8X8 glass baking dish. Chill for 1 hour until hardens.
- a few squares dark chocolate or semi-sweet chocolate chips (optional)
~~~~~ I did Ghiradelli 100% unsweetened cocoa chips. They have NO SUGAR and taste horrible alone, so I melted mine with some honey (1 TB) and 1 1/2 t. vanilla for my thin layer of frosting on the bars.
In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars and serve. Makes about 12-16 bars. Store in the refrigerator. Try not to eat the whole pan in one day!!!!! Yum-O! :)
Karen, these sound AMAZING! I'm going to try them this weekend! Where do you get your coconut oil from?
ReplyDeleteI get coconut oil from Fred Meyers (have those in Cali?), Whole Foods, or Trader Joe's! I am making these protein bars as we speak. Mine are chilling in the frig!!! I can't wait!
ReplyDelete