Ingredients
Units
Scale
- 2 cups almonds
- 1/4 – 1/2 cup flax seeds, chia seeds or pumpkin seeds
- 1/2 cup dried prunes, dates or raisins (we used dates)
- 1/2 cup shredded coconut (unsweetened)
- 1/2 cup peanut or almond butter (we used sunflower seed butter)
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil (melted)
- 1/4 cup honey (preferably raw to add enzymes)
- 2–3 teaspoons vanilla extract
- 1/4 bag of dark chocolate chips in a small saucepan for the topping
Instructions
- Place first five ingredients into a food processor and pulse for 10-20 seconds. Let sit.
- In a sauce pan, melt coconut oil over very low heat.
- Stir sea salt, raw honey, and vanilla into the liquid coconut oil.
- Add the coconut oil mixture into the food processor and blend until the ingredients all form a thick ball.
- Cover a 9 x 13 cookie sheet in parchment paper and spread out this thick paste into a thin rectangular layer on the cookie sheet, over the paper.
- Place in refrigerator for an hour to chill or until it solidifies.
- In a small saucepan, melt chocolate over very low heat, stirring continuously.
- Smooth melted chocolate thinly over the base.
- Return to refrigerator for 30 minutes, until chocolate hardens.
- Remove from refrigerator, cut into bars, and serve cold.
Notes
- Store in refrigerator or freeze to enjoy later!