2 days ago
Servings: 12 bars
Calories: 205 kcal
• 2/3 cup unsalted almond or peanut butter or your favorite nut/seed butter
• 1/2 cup honey can substitute with coconut nectar, 2/3 cup date paste or brown rice syrup
• 1 tablespoon coconut oil , optional but recommended since it helps the bars hold better together
• 2 cups oats I used gluten free half rolled and half quick but use what you have on hand
• *2/3 cup almonds chopped (see notes)
• 2 Tablespoons whole almonds
• 1/3 cup unsweetened shredded coconut can substitute with crispy rice cereal
• pinch salt and ground cinnamon optional, but helps to balance the sweetness & boosts flavor
1 teaspoon pure vanilla extract
Line an 8x8 inch pan with parchment paper and set aside.
In a large pot, melt almond butter, honey and coconut oil (if using) over medium-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 2 minutes. Remove the pot. (At this point, you can add vanilla, cinnamon and salt, if using).
Fold in oats, shredded coconut, and chopped almonds. reserving the whole almonds for topping.
Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed. Press the reserved whole almonds down into the bars, evenly spaced apart. Press in some chocolate chips or any other add-ins of your choice.
Press down with spatula one more time so everything is nicely packed and compact. Place the pan in the freezer (or fridge) until hardened, about 1 hour. When the bars are set, use the parchment paper to lift them from the pan. Slice into even bars.
Bars are softer when left out at room temperature. For best results, store bars in the refrigerator or freezer until ready to enjoy.