"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Thursday, December 4, 2014

Honey Nut Bar

I keep thinking our baby is going to show up any day now (currently 4 days past my due date) but she is apparently still happily situated, so I guess we'll do another post... :D

I was feeling the need to find a protein-type bar that was more like what you see in stores, that I pass up buying due to unwanted ingredients (seed oils, gluten, tons of sugar or other sweeteners, a million (often strange) ingredients, etc.). I've made the ground up bars that stick together just fine but have yet to try a "chunkier" bar hold together well. I found this recipe to reference and got the thumbs up from my hubby, so I figured I'd pass it along. Be sure to let me know what you think!

Honey Nut Bar


Bottom Layer
1½ cups almond flour
7 tablespoons coconut oil, melted
1 tablespoon raw honey
pinch of salt

Top Layer
1 cup raw almonds
½ cup raw cashews
½ cup raw macadamia nuts
⅓ cup raw cacao nibs
3 tablespoons raw honey
3 tablespoons butter or coconut oil
2 tablespoons coconut milk, full fat
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon

1. Mix the ingredients for the bottom layer and press the dough into the bottom of an 8x8-inch pan lined with parchment paper.
2. Heat the honey, butter/coconut oil and coconut milk in a saucepan over medium heat until the butter/oil melts, stirring frequently.
3. Remove from heat and mix in the vanilla extract and ground cinnamon.
4. Add the nuts and cacao nibs to the honey mixture and stir together until fully coated.
5. Refrigerate the mixture for 20 minutes, stirring once after 10 minutes.
6. Spread the nut mixture evenly on top of the bottom layer and bake at 350°F for 20 minutes or until nuts start to turn brown on the edges.
7. Allow pan to cool on a wire rack and refrigerate until set.
8. Cut into bars (approximately 12) and wrap individually or store in an air-tight container.