Carson and I made a new snack last week...
peanut butter coconut bars. I got the recipe on Nourished an Nurtured. I thought they'd be a nice snack to have on hand that would be full of protein and healthy fats. They are really tasty, too. Carson and I both loved them. Kevin won't try them because he just doesn't think he'll like them (he doesn't care for nut butters). I thought the texture would be a little different, more like a larabar or something... but I didn't pay attention to the instructions on Nourished and Nurtured. You process these until they're smooth, so they really resemble more of a fudge. I cut them into small squares, about 1.5"x1.5." It's just the right size. These have been great to keep in my refrigerator at work for times when I need a little energy boost and they're healthy, semi sweet snack for Carson, too.
For this batch, I used half
crispy almonds and half
crispy pecans, dates, and I did not add the honey, as I thought they seemed plenty sweet already.
Peanut Butter Coconut Bars
2 cups
crispy almonds and/or
pecans
1/2 cup dates or raisins
1/2 cup shredded coconut
1/2 cup natural peanut butter
1/2 teaspoon celtic sea salt
1/2 cup unrefined coconut oil (soft enough to scoop easily)
1 Tablespoon honey, optional (I thought the bars were sweet enough w/out it)
1 Tablespoon vanilla extract
Coarsely chop nuts in food processor. Then add all other ingredients and process until smooth. Grease an 8X8 square baking dish with coconut oil. Pour the nut mixture into your dish and refrigerate to harden. Store in the refrigerator.
This post is linked to: Sugar Free Sunday at Flip Cookbook
