Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cup unsweetened shredded coconut, toasted (95 g)
  • 1 cup cashew butter or almond butter (240 g)
  • 1 cup hemp seeds (160 g)
  • 1/3 cup maple syrup or raw honey (75 g)
  • 1 tsp cinnamon

Instruction

  • Pre-heat the oven to 325°F.
  • Spread the coconut on a baking pan and bake for approximately 5-10 minutes or until thoroughly browned and toasted. Watch carefully after 5 minutes as it can burn quickly.
  • While the coconut is toasting, mix the other ingredients together in a bowl or food processor until it forms a thick dough.
  • Add the toasted coconut and mix well.
  • Press the mixture into an 8 x 8 inch baking dish lined with parchment paper. Make sure you spend some time really pressing it down into the pan.
  • Freeze the bars for 1 hour or refridgerate overnight. Lift the bars out of the pan using the parchment paper and slice into 16 squares or 8 large bars.
  • Store in a container in the fridge for up to 2 weeks or freeze for up to 3 months.