Peanut Butter Coconut Bars
Created by Cheesehead on October 19, 2011
- Servings: 12-15
- Prep Time: 10m
- Cook Time: 30m
- Recipe #867
Ingredients
- 2 cups crispy almonds (or a combo of almonds, pecans, cashews, peanuts etc)
- 1/2 cup dates or raisins
- 1/2 cup shredded coconut
- 1/4 cup flax meal (about)
- 1/2 cup natural peanut butter
- 1/2 teaspoon sea salt
- 1/2 cup unrefined coconut oil (soft enough to scoop easily)
- 1 tablespoon honey (optional) or stevia, to taste
- 1 tablespoon vanilla extract
How to Make
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Step 1: Coarsely chop nuts in food processor; then add all other ingredients and process until smooth (this takes awhile in mine; after a little while a clump forms but just let it keep whirring until it gets all smooth).
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Step 2: Grease either an 8X8 square baking dish or a couple mini muffin tins with coconut oil. (Also, you can put parchment paper in, with the edges hanging over to make it easier to get out, instead of greasing.)
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Step 3: Place into your dish, smooth out, and refrigerate to harden. These always tastes much better once cold for some reason. Store in the refrigerator.
Nutritional Facts
- Serving Size: 1 (46.3 g)
- Calories 259.3
- Total Fat - 20.8 g
- Saturated Fat - 10.6 g
- Cholesterol - 0.1 mg
- Sodium - 34 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 3.1 g
- Sugars - 10.5 g
- Protein - 5.1 g
- Calcium - 53.8 mg
- Iron - 0.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg