Hunger Buster Bars
DAIRY
FREE
PALEO
DIET
Soft, chewy, and hearty, these balanced bites make a great snack between meals or packed in school lunches. Make a double batch to last all week.
| Prep Time 15 minutes |
Cook Time 15 minutes |
Makes 20 bars |
Serving Size 1 bars |
INGREDIENTS
½ cup raw whole almonds, soaked and dried
½ cup raw whole cashews, soaked and dried
½ cup raw pumpkin seeds, soaked and dried
½ cup raw whole peanuts, soaked and dried
2 cups unsweetened shredded coconut
½ cup raw sesame seeds, soaked and dried
½ cup raw sunflower seeds, soaked and dried
½ cup hemp seeds, soaked and dried
1 cup dried unsweetened, unsulfured figs
1½ cups homemade almond butter
¾ cup raw honey
1 tsp. organic pure vanilla extract
METHOD
1 Preheat the oven to 350°F (180°C). Grease a 9×13-inch (23×33cm) rimmed baking sheet with 1 teaspoon coconut oil.
2 In a food processor fitted with a metal chopping blade, briefly pulse almonds, cashews, pumpkin seeds, and peanuts until roughly chopped. Transfer to a large bowl.
3 To the bowl, add coconut, sesame seeds, sunflower seeds, hemp seeds, and figs, and mix to combine.
4 In a small saucepan over medium heat, melt almond butter and honey, whisking regularly, for 3 minutes. Remove from heat, add vanilla extract, and stir to combine.
5 Pour almond butter mixture over nut, seed, and coconut mixture, and stir by hand to combine.
6 Using wet hands, spread mixture in an even layer on the prepared baking sheet, patting it down into a 1-inch (2.5cm) thick rectangle. Bake on the middle oven rack for 15 minutes. Cool completely before cutting. Store extras in a cool, dry place tightly covered for up to 1 week.
“These bars are a breeze to customize. Instead of the almond butter, try peanut butter, tahini paste, cashew butter, or sunflower butter. In place of the figs, you could use raisins, dried apples, currants, apricots, or peaches. Feeling spicy? Add ground cinnamon or ginger.”