These nut bars are a great alternative to granola bars, which usually contain grains, excess sugar, and/or vegetable oils. They are great travel snacks—but fair warning: they don’t keep their shape if left at room temperature for too long. If you find yourself with a bag of crumbles, throw them on top of some yogurt for the perfect grain-free granola topping.
Ingredients:
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6 cups nuts or seeds (I use 2 cups each of dry roasted almonds, cashews, and walnuts)
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2 cups raisins or dried cranberries
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2 cups unsweetened coconut flakes
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½ cup coconut oil (or butter, ghee)
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1 ¼ cups nut butter
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⅓ cup raw honey
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1 tsp vanilla extract
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½ tsp sea salt
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2 tsp ground cinnamon
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Optional: dark chocolate bar
Directions:
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Grind the nuts/seeds in a large food processor for about 10 seconds, to create a variety of sizes, from sand-size to small chunks.
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Pour ground nuts into a large bowl, add in raisins and coconut flakes, and stir to combine.
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In a small saucepan, melt coconut oil, peanut butter, honey, vanilla, sea salt, and cinnamon on medium heat until it bubbles, stirring often.
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Pour the hot mixture over the dry mixture and stir until everything is coated evenly.
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Pour the mix into a 9×13-in. pan. Press down firmly and evenly.
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Optional: melt dark chocolate in a heatproof bowl over simmering water (double boiler method). Drizzle chocolate over the pressed mix.
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Place in the fridge for at least six hours before cutting into pieces.