Jason made these today for the attendees of his “Wheat Belly” workshop. They have a sweet and salty taste. They are a great snack to have ready in the refrigerator and are a healthy protein packed treat. They do have coconut oil in them so will melt a little when left out at room temperature for a while. Enjoy!
- 2 cups of roasted nuts/seeds (either 1/2 cup of each almonds, pecans, walnuts, and pumpkin seeds or 1 cup almonds, 1/2 cup pecans, and 1/2 cup pumpkin seeds)
- 1/2 cup of nut butter (almond, sunbutter, or pumpkin)
- 1/2 cup coconut oil (melted)
- 1/2 cup shredded coconut
- 1 scoop protein powder (whey or vegetarian blend)
- 1/2 cup almond meal or ground sunflower seeds
- 1 TBSP vanilla extract
- 1/2 tsp nutmeg
- 1 heaping TBSP cinnamon
- 1 TBSP honey
- 6 drops stevia
- 3/4 tsp salt
- 1/2 cup currants
- 1/2 cup cranberries
- Preheat oven to 350. Spread parchment paper out on baking sheet. Add 2 cups of nuts and shredded coconut and roast until golden brown (around 10-15 minutes). You may need to shake up the tray at least once throughout the process to roast everything evenly.
- Once roasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground.
- In a saucepan, melt coconut oil and almond butter. Stir until smooth.
- Add vanilla extract, honey and stevia and mix thoroughly.
- In a separate bowl (I know it’s a lot of dishes but worth it in the end:)), combine almond meal or ground sunflower seeds with the nutmeg, cinnamon, protein powder, currants, and cranberries. Then add ground roasted nuts from the food processor and combine well to have all dry ingredients in one bowl.
- Add in the wet ingredients to the bowl and combine the wet and dry ingredients until well mixed.
- Spread the mixture into a Pyrex dish (we use 8×8) and place in the freezer for at least 1/2 an hour.
- Cut up the bars into desired sizes and place in an airtight container in the refrigerator.