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Categories:
almonds walnuts meal coconut coconut oil peanut butter vanilla honey salt coconut oil honey baking cocoa coconut cream
Viewed: 16 - Published at: 4 years agoIngredients
- 1 cup almonds
- 1 cup walnuts
- 12 cup flax seed meal
- 1 cup unsweetened dried shredded coconut
- 12 cup coconut oil
- 12 cup peanut butter or 12 cup almond butter
- 2 teaspoons vanilla extract
- 13 cup honey
- 12 teaspoon sea salt
- 12 cup coconut oil
- 3 tablespoons honey (or more to taste)
- 1 cup baking cocoa
- 1 teaspoon coconut cream concentrate or 1 teaspoon heavy cream
Method
- Pulse nuts, flax and shredded coconut in a food processor until fine meal; place in large bowl.
- Melt coconut oil and nut butter over medium low heat, stirring until smooth.
- Add vanilla, honey and salt, stirring until incorporated; fold into nutmixture and mix thoroughly.
- Press into a 9 x 12-inch baking pan lined with parchment paper or waxed paper; chill in freezer for 20 minutes.
- Meanwhile, melt the second 1/2-cup coconut oil over low heat; add honey and stir until blended.
- Stir in cocoa with a wire whisk, until smooth.
- Add coconut cream concentrate and stir.
- Quickly spread over frozen bars, then return to the freezer for another 10 minutes.
- Remove from freezer and lift bars out with the parchment paper.
- Cut into bars.
- Serve immediately and keep leftovers in refrigerator.
