Ingredients

The following ingredients have 8 Servings
  • ¾ cup pistachios, shelled & chopped
  • ¼ cup pecans, chopped
  • ½ cup gluten free rolled oats
  • ¼ cup vegan mini chocolate chips
  • ¼ cup ground flaxseed
  • ¼ teaspoon salt (optional)
  • 1 tablespoon coconut sugar
  • 2 tablespoons melted coconut oil
  • 1 tablespoon unsalted, natural creamy almond butter
  • 3 tablespoons pure maple syrup
  • ½ teaspoon pure almond extract

Instruction

  • Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside for later.
  • Add all dry ingredients to a large bowl: pistachios, pecans, oats, chocolate chips, flaxseed, and salt, if using. Stir until well mixed.
  • Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter, maple syrup, almond extract. Whisk until well incorporated.
  • Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed.
  • Pour the mixture into the prepared baking pan. Using the spatula, press mixture firmly down into an even, very tightly packed layer.
  • Bake for 22-27 minutes. Mine took 25 minutes.
  • Place baking pan onto a cooling rack to cool for about 30 minutes, or until completely firm. After, lift bars and parchment paper onto the cooling rack to finish cooling for 1-2 hours. Slice and enjoy! Storing instructions below.