Ingredients

The following ingredients have 8 Servings
  • 1 cup unsweetened, raw coconut chips
  • 2/3 cup nuts, chopped (I used almonds, pecans, walnuts)
  • ¼ cup mini vegan chocolate chips or seeds
  • ¼ cup golden ground flaxseed
  • ¼ teaspoon salt (optional)
  • 1 tablespoon coconut sugar
  • 2 tablespoons melted coconut oil
  • 1 tablespoon unsalted creamy, natural almond butter
  • 3 tablespoons pure maple syrup

Instruction

  • Preheat oven to 325°F. Line an 8-inch square baking pan with unbleached parchment paper or greased foil. Set aside for later.
  • Add all dry ingredients to a large bowl: coconut, nuts, 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 and maple syrup. 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 16-20 minutes. Mine took 18 minutes. Place baking pan onto a cooling rack to cool for 50-60 minutes, or until completely firm. Lift bars and parchment paper onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice into 12-18 bars. Enjoy! Storing instructions below.