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+ servings

Almond Pecan Protein Bars

Serving Size: 16
These homemade bars are made with whole food ingredients and are not only delicious but nutritious.
>> Note: For optimal consistency, store in the refrigerator. The presence of coconut oil can cause it to crumble if left at room temperature.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep0
Hands-On Cook5
Hands-Off Cook0
Passive15
Total Time20 minutes
Recipe Serving Size16

Cooking Tools Required

Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Saucepan, Sharp Knives, Spatula, Top Stove

Ingredients

  • 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
  • cup dried blueberries or dark chocolate chips

Instructions

  • 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.

Nutrition

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