Recipe: Raw Coco Nutty Snack Bar

Recipe: Raw Coco Nutty Snack Bar post image

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.

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




  1. In a food processor grind the pecans a minute or two
  2. Add the raisins and continue processing
  3. Add the coconut concentrate, the shredded coconut and the almond flour and process until it is well combined without large pieces
  4. Taste the batter to make sure it is sweet enough as I tend to use less sweeteners than most
  5. 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
  6. Place on a cookie sheet and place in the freezer for 15 minutes
  7. 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!
  8. Wrap in wax paper and keep in freezer

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

Shared at: Hearth & Soul Hop, Real Food Wednesday,Whole New Mom, Gluten Free Wednesday, Gluten Free Friday, Fight Back Friday, Naturally Sweet Recipe Roundup

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Tropical Traditions Gold Label Coconut Oil is a product I use every day.

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  • Jillian Hudson January 26, 2015, 4:34 pm

    This is a great recipe! Those pecans are speaking to my southern heart. 🙂

    I’d love it if you would share it on my new corn-free link party.