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Ingredients
- 1 2 cups almonds
- 2 1/4 2 1/4 cup flax seeds, chia seeds or pumpkin seeds (ground in a coffee grinder or blender)
- 3 1/2 cup dried prunes, dates or raisins (we used prunes!)
- 4 1/2 4 1/2 cup shredded coconut (unsweetened)
- 5 1/2 5 1/2 cup peanut or almond butter
- 6 1/2 6 1/2 cup coconut oil or butter (melted)
- 7 1/4-cup honey
- 8 2-3 teaspoons vanilla extract
- 9 a few squares dark chocolate,
- less than half a bar needed for thin layer
- (optional) – I melted about 1/4 bag of chocolate chips in a small saucepan for the topping
- 2/3 c quinoa, ~ 1/2c brown rice flour and 2 scoops of unflavored/unsweetened whey-based protein powder and 3 TBS of cinnamon for depth of flavor. I also added 1/4c each of sunflower seeds, flax seeds, and pumpkin seeds with 3 TBS of chia seeds
Details
Adapted from blog.rateyourburn.com
Preparation
Step 1
Place almonds, flax meal/seeds, dried fruit, shredded coconut, and almond/peanut butter in a food processor. Pulse briefly for about 10 seconds. In a small saucepan, melt coconut oil over very low heat. Remove coconut oil from stove; stir sweeteners and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8 x 8 glass-baking dish. Chill in refrigerator for 1 hour, until mixture hardens. In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars and serve. Makes about 12-15 bars. Store in refrigerator or freeze for later enjoyment!
I found this to be a very oily recipe with good flavor. To reduce the feel of oil I added 2/3c quinoa, ~ 1/2c brown rice flour and 2 scoops of unflavored/unsweetened whey-based protein powder and 3 TBS of cinnamon for depth of flavor. I also added 1/4c each of sunflower seeds, flax seeds, and pumpkin seeds with 3 TBS of chia seeds to help draw up some of the oil. I found that with my added ingredients the dough remained sticky for binding during the cooling process but without the greasy feel. I think if I were to make this again and not add No Bakefluid that way. Coconut oil is great but with all of the other oils from the nuts and seeds, it just seemed like too much and the greasiness on my hands made it unappetizing. However, the flavor is to die for.
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