Ingredients
- 2 cups raw walnuts
- 1/2 cup + 2 tablespoons unsweetened shredded coconut
- 1/3 cup ground flax meal
- 1/4 cup raw honey, or brown rice syrup
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/8 + 1/16 teaspoon almond extract
Preparation
Step 1
Place all ingredients [adding honey last] in your large food processor and process for 30 seconds – 1 minute, depending on how smooth you want your bars. The dough should easily stick together when pressed between your fingers. [Refer to photo 1.] The longer you process the oilier they will become.
Line an 8x8 pan with parchment paper and place the dough inside. Press firmly with your hands until you’ve evenly filled the pan, then place another sheet of parchment overtop and smooth out the surface with your hands. Or, you can also form into balls and then flatten into a circular cookie-shape. Place on a parchment lined cookie sheet before freezing.
Freeze for about 30 minutes, then remove the parchment from the pan and cut into 2x2-inch bars.
Keep individually wrapped in plastic-wrap and store in a sealed container in the fridge for 3-4 weeks [possibly longer].
notes: I like a heartier/crunchier texture that is less oily, so I process on the shorter side. However, the photos in this post show what they look like if you process for closer to 1 minute. If your bars have become too oily feel free to stir in shredded coconut or partially-ground rolled oats to thicken them up. Do not wrap the bars in foil.