Ingredients

The following ingredients have 20 Servings
  • 1 1/2 cups pecan halves ( or walnuts)
  • 1 1/2 cups almonds
  • 1 cup unsweetened coconut flakes
  • 1/2 tsp salt
  • 2 tablespoons organic coconut oil (melted (use refined for neutral flavor))
  • 2/3 cup peanut butter or other nut butter like almond (cashew, walnut, or sunflower butter (for paleo))
  • 1/4 cup + 2 Tbsp pure maple syrup (or raw honey (for paleo))
  • 1 tsp pure vanilla extract
  • 2/3 cup mini chocolate chips (dairy free )

Instruction

  • Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture - a few larger pieces are a good thing - don’t overmix!
  • Transfer the nuts to a large mixing bowl and stir in coconut flakes and salt to evenly combine.
  • Place the melted coconut oil in a medium bowl and whisk in the peanut butter and honey or maple syrup. Once mixture is smooth and well combined, stir in the vanilla.
  • Pour the wet mixture into the large bowl with the dry ingredients and stir to fully combine - I used a silicone spatula for this step. Thoroughly mix to make sure all the dry mixture is coated. Once coated, gently stir in the chocolate chips.
  • Line an 8 x 8” or 9 x 9” square pan with parchment paper along the bottom and sides, with extra up the sides for easy removal. Transfer mixture in and press down, using your hands, or another piece of parchment paper to get it packed tightly into the pan.
  • Cover the top with parchment or plastic wrap, then set in the freezer for at least 1 hour to firm, or longer if you have time.
  • Remove pan from freezer and grab two ends of the parchment paper to remove the bars, set on a cutting board.
  • Using a long very sharp knife, cut into 15-20 bars.  You can wrap them in parchment individually storing in the fridge (for up to two weeks) or freezer for longer.
  • Bars will start to melt around room temp due to the coconut oil, so they’ll need to be kept chilled to stay firm. Enjoy!