Ingredients

The following ingredients have 16 Servings
  • ½ cup almond butter
  • ½ cup coconut oil
  • 3 Tbsp. maple syrup
  • ¾ cup raw cacao or baking cocoa
  • Pinch of sea salt (if almond butter is unsalted)
  • 2 1/2 Tbsp. coconut flour
  • ¼ cup raw walnuts, roughly chopped
  • Optional chocolate drizzle: 1/4 cup chocolate chips + 1/4 tsp. coconut oil

Instruction

  • Place almond butter, coconut oil, maple syrup, salt and cacao powder in the bowl of a food processor. Process just until blended, stopping to scrape down sides as needed.
  • Stop processor and add coconut flour. Process just until a ball of dough starts to form.
  • Transfer dough to a clean bowl. Add walnuts and stir to incorporate.
  • Press dough into an 8×8-inch pan lined with parchment paper or use your hands to pat dough into an 8×8-inch square on a parchment paper-lined tray or small baking sheet.
  • Place on plate in the fridge and allow to chill at least 30 minutes.
  • Cut into 16 squares.
  • For optional chocolate drizzle. Add chocolate chips and 1/4 tsp. coconut on in a small saucepan over medium-low heat and stir continuously until chocolate is a smoothie consistency. Drizzle over bars.
  • Store in a covered container in the fridge for up to 1 week. May be frozen for longer storage.