Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Saucepan, Sharp Knives, Spatula, Top Stove
- ½ cup almond butter
- ¼ cup coconut oil
- 2 teaspoon pure vanilla extract
- 1 teaspoon honey preferably local and raw OR granulated sugar substitute
- ½ teaspoon Kosher salt or Himalayan pink
- 1 cup almonds
- 1 cup pecans or cashews
- ½ cup unsweetened shredded coconut
- ½ cup flax meal
- ⅕ cup dried blueberries or dark chocolate chips
Place almond butter and coconut oil in a small saucepan over low heat. When melted remove from heat and stir in vanilla, honey, and salt.
Place almonds, pecans, and coconut in the bowl of a food processor and pulse until mixture is coarsely ground (you can also finely chop). Add to almond butter mixture.
Next add the ground flax seeds and dried blueberries. Mix well until all ingredients are thoroughly combined.
Pour mixture into an 8x8 inch, parchment lined baking pan. Press very firmly and refrigerate for 1 hour or until firm. Lift from pan and cut into bars. Store in an air-tight container in the refrigerator.
>> Note: For optimal consistency, store in the refrigerator. The presence of coconut oil can cause it to crumble if left at room temperature.
Calories: 226kcal | Carbohydrates: 8g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 76mg | Potassium: 222mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg