I eat nuts almost on a daily basis, so these bars combined with the almond butter and cacao nibs makes for one super special quick bite.
Prepare the pan:
Line a medium sized (9 x 13) rimmed baking sheet with parchment paper.
Prepare the nuts:
Place the nuts in a food processor and pulse several times until the mixture resembles a crumbly texture. Do not over-process. Transfer the nuts to a large mixing bowl then stir in the coconut flakes until evenly combined.
Prepare the bars:
In a medium bowl, combine the melted coconut oil, almond butter, melted coconut butter (if using) and tapioca syrup and stir until the almond butter has relaxed and the mixture is smooth. Then add the salt and stir in the vanilla extract. Incorporate the wet ingredients into the dry ingredients and mix until fully combined. Next stir in the cacao nibs until evenly distributed.
Make the bars:
Scoop the mixture onto the prepared pan. Using your hands or the back of a metal spoon, press down evenly until the bars are packed tightly into the pan.
Chill the bars:
Chill in the fridge for a minimum of 6 hours. Using a sharp knife, cut into 10-12 bars.
Store the bars:
Store the bars in the fridge for up to 4 days in an air-tight container as the bars will start to melt around room temperature due to the coconut oil.
Notes: Because the skins of almonds contain lectins, be sure to only use an almond butter brand that practices removing the skins in their preparation. For a slightly sweeter treat, add the coconut butter. A sharp knife can be used in place of a food processor.
Ingredients
Directions
Prepare the pan:
Line a medium sized (9 x 13) rimmed baking sheet with parchment paper.
Prepare the nuts:
Place the nuts in a food processor and pulse several times until the mixture resembles a crumbly texture. Do not over-process. Transfer the nuts to a large mixing bowl then stir in the coconut flakes until evenly combined.
Prepare the bars:
In a medium bowl, combine the melted coconut oil, almond butter, melted coconut butter (if using) and tapioca syrup and stir until the almond butter has relaxed and the mixture is smooth. Then add the salt and stir in the vanilla extract. Incorporate the wet ingredients into the dry ingredients and mix until fully combined. Next stir in the cacao nibs until evenly distributed.
Make the bars:
Scoop the mixture onto the prepared pan. Using your hands or the back of a metal spoon, press down evenly until the bars are packed tightly into the pan.
Chill the bars:
Chill in the fridge for a minimum of 6 hours. Using a sharp knife, cut into 10-12 bars.
Store the bars:
Store the bars in the fridge for up to 4 days in an air-tight container as the bars will start to melt around room temperature due to the coconut oil.