Ingredients
Orange Bars
- 1 cup Cashews
- ½ cup Almonds
- ½ cup Pecans
- ½ cup Unsweetened Shredded Coconut
- 1 tsp Pure Vanilla Extract
- Zest of half a Navel Orange
- ½ tsp Sea Salt
- ¼ tsp Ground Ginger
- ½ cup + 1 Tbsp (total of 9 Tbsp) Raw Honey
Cinnamon Bars
- 1 cup Cashews
- ½ cup Almonds
- ½ cup Pecans
- ½ cup Unsweetened Shredded Coconut
- 1 tsp Pure Vanilla Extract
- ½ tsp Sea Salt
- ½ tsp Ground Cinnamon
- ½ cup + 1 Tbsp (total of 9 Tbsp) Raw Honey
Cacao Bars
- 1 cup Cashews
- ½ cup Almonds
- ½ cup Pecans
- ½ cup Unsweetened Shredded Coconut
- ½ cup Cacao Nibs (chocolate chips might get too melty)
- 1 tsp Pure Vanilla Extract
- ½ tsp Sea Salt
- ½ cup + 1 Tbsp (total of 9 Tbsp) Raw Honey
Instructions
- Preheat oven to 350F.
- Line an 8×8 baking pan with parchment paper, leaving flaps on all 4 sides.
- Roughly chop the almonds and cashews by hand, in a hand chopper, in a blender, or in a food processor. Pieces should be about ¼” at the largest.
- Combine all ingredients except honey in a large bowl and stir until combined.
- Pour in the honey and mix with a fork until everything is evenly coated.
- Spread mixture into the prepared baking dish, pressing down to pack it in and reach all edges and corners of the pan. I use coconut-oiled hands to do this.
- Bake in the preheated oven for 20 minutes.
- Remove to a wire rack. Use the parchment flaps to press the bars down and compact them before they cool all the way.
- After the bars have cooled about 30 minutes, lift the bars out of the pan by the parchment paper flaps and flip over onto a piece of parchment so the bottom is now the top.
- Reshape back into a square and press down a little if the flipping moved things around a little. Peel off the parchment paper.
- Allow to cool completely and cut into (16) 2″ x 2″ bars.
- Wrap individually for a quick snack. Eat within 1 week.
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