Almond And Coconut Butter Bars
These coconut and peanut butter bars make a nutritious breakfast that will keep you going until lunchtime. They also make great snacks for lunch boxes and hungry kids who have just arrived home from school. They are much more tasty and offer more sticking power than any of the store-bought options.
Servings 8
Ingredients
- 1 cup almonds, or cashews or a mix
- 1/2 cup coconut butter, store bought or recipe below in notes
- 1/2 cup peanut (or any other nut or seed) butter
- 1/2 cup desiccated coconut
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Line an 8 x 8 inch baking dish or pan with parchment paper. Or you can use a silicone square cake pan or silicon brownie squares mold.Place almonds into a food processor and process until broken down and crumbly. Add coconut butter, peanut butter, coconut, honey and vanilla extract and process until well combined. Be careful not to over process as its nice to keep some texture and have different sized ‘bits’ in your bars.Scoop out the dough mixture and press down with hands or the back of spoon until spread evenly.Place in fridge for 1 hour to set, or overnight. If using an 8×8 pan, bars can be cut into 8 bars or 16 squares. If using a silicone brownie squares mold, just pop the squares out.Keep bars in an airtight container in fridge up to 2 weeks. Or, place in freezer for up to 3 months.
Notes
For the homemade coconut butter recipe go here: Coconut Butter
