Recipe: Raw Coco Nutty Snack Bar

Aug 03

I felt in need of a new snack bar that would satisfy that salty/sweet craving. This bar holds together well and freezes well. Wrap it up in wax paper and you have a healthy, handy, go-to snack for when you are on the run.

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As I always say to those who are grain free, you need to have a stock of activated nuts on hand for recipes. You can learn why you should activate nuts and seed here and how to do it. Once you have a routine going, you should have bags of different kinds of nuts and seeds in your freezer so you can easily use them in recipes.

For this recipe the almond flour is already blanched so most of the lectins, phytates and other anti-nutrients that make nuts hard to digest are gone.

Raw Coco Nutty Snack Bar

Ingredients

1 cup pecans (soaked and activated)
1 cup blanched almond flour (where to buy)
1/4 cup coconut concentrate (where to buy)
1 cup shredded coconut (where to buy)
1/2 cup raisins (organic)
1/4 tsp sea salt (where to buy)

Equipment

Food processor (where to buy a food processor)
Large knife
Parchment paper (where to buy parchment paper)
Cookie sheet (where to buy stainless steel)

Instructions

In a food processor grind the pecans a minute or two
Add the raisins and continue processing
Add the coconut concentrate, the shredded coconut and the almond flour and process until it is well combined without large pieces
Taste the batter to make sure it is sweet enough as I tend to use less sweeteners than most
Place on parchment paper and with your hands spread and form approximately a 9″ x 7″ slab in as much of a rectangle as possible
Place on a cookie sheet and place in the freezer for 15 minutes
Remove and place the parchment on a cutting surface and divide into 12 pieces – each piece weigh just under 2 ounces, the perfect portion size!
Wrap in wax paper and keep in freezer

Prep Time: 10 minutes
Freezer Time: 15 minutes
Yield: 12 portions