1 cup soaked cashews
1 cup soaked almonds
1 cup soaked walnuts
¼ cup shredded coconut, unsweetened
¼ cup soaked pumpkin seeds
1 Tbsp. flax meal
1 Tbsp. flax seeds
¼ cup brown rice syrup
2 Tbsp. honey
1 tsp. vanilla
½ tsp. sea salt (Use salt only if nut/seed butter isn’t already salted)
1 Tbsp. almond butter, or any other nut/seed butter
Optional Chocolate Drizzle Ingredients:
¼ cup coconut oil
¼ cup cacao powder
3 Tbsp. honey
Prepare a 9” x 13” baking dish by lining it with a piece of parchment paper, leaving a little bit of overhang on the sides.
In a large bowl combine the cashews, almonds, walnuts, shredded coconut, pumpkin seeds, flax meal and flax seeds. Set aside.
In a small sauce pan over medium heat add the brown rice syrup and honey. Bring to a boil while constantly stirring. Allow to boil for 2 minutes, continue stirring.
Remove syrup mixture from heat and stir in the vanilla, sea salt, and almond butter. Stir until melted and creamy.
Pour mixture immediately over nut mixture and stir well to combine. Spread evenly into prepared baking dish. Chill for about 20 minutes in the refrigerator.
Remove dish from the refrigerator and score into bars. I like to make 24 bars from this batch.
Return to the refrigerator and allow to cool for 20 more minutes.
Prepare the chocolate drizzle if desired by placing the coconut oil, cacao powder and honey in a small sauce pan over medium heat. Whisk together until melted. Remove from heat.
Remove dish from the refrigerator and drizzle with chocolate. Return to the refrigerator to cool for 20 more minutes.
Place bars in a container with parchment paper between them so that they don’t stick together. Store in the refrigerator or the freezer for several weeks.
Find it online: https://duggarwellness.com/nutty-bars/