Ingredients

The following ingredients have 10 Servings
  • 2-1/2 cups raw almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup dried mango (about 4–5 pieces). Note – dried apricot and pineapple can be substituted.
  • 1/4 cup or 2 scoops (60 grams) protein powder of choice (see notes below for options)
  • 1 teaspoon cinnamon (optional)
  • pinch of sea salt
  • 1/3 to 1/2 cup honey or maple syrup
  • 1/3 to 1/2 cup hot water (purified)
  • 1 teaspoon pure vanilla extract

Instruction

  • First add the almonds and coconut into a high powdered blender or food processor and grind until an almond meal-like texture is formed.
  • Pour into a large bowl and set aside.
  • Next grind up the dried mango. They are sometimes tough to process. If a high-powered blender or food processor is not available, use a sharp knife to cut the mango into smaller pieces.  
  • Remove from food processor and mix the dried mango with the almond coconut mixture. Stir in the protein powder, cinnamon, and salt. Set aside.
  • In a separate small mixing bowl. Combine honey or maple syrup, hot water, and vanilla extract. Stir to combine, then add to dry ingredients.
  • If the batter is too thick, just add more hot water, or even a little honey. If it’s too wet, add more protein powder or flour of choice. Mix well with hands then press into a lined 8×8 baking dish. Let bars cool in the fridge for 1 hour or longer, then cut into squares.
  • Keep refrigerated and consume within 5 to 7 days.