Description
Enjoy these homemade paleo granola bars with toasted coconut for a nutritious and delicious snack or dessert.
Ingredients
- 1 1/2 cup unsweetened shredded coconut, toasted (95 g)
- 1 cup cashew butter or almond butter (240 g)
- 1 cup hemp seeds (160 g)
- 1/3 cup maple syrup or raw honey (75 g)
- 1 tsp cinnamon
Instructions
- Pre-heat the oven to 325°F.
- Spread the coconut on a baking pan and bake for approximately 5-10 minutes or until thoroughly browned and toasted. Watch carefully after 5 minutes as it can burn quickly.
- While the coconut is toasting, mix the other ingredients together in a bowl or food processor until it forms a thick dough.
- Add the toasted coconut and mix well.
- Press the mixture into an 8 x 8 inch baking dish lined with parchment paper. Make sure you spend some time really pressing it down into the pan.
- Freeze the bars for 1 hour or refridgerate overnight. Lift the bars out of the pan using the parchment paper and slice into 16 squares or 8 large bars.
- Store in a container in the fridge for up to 2 weeks or freeze for up to 3 months.
Notes
Optional Add-Ins: 1/4 cup raisins and/or chopped dark chocolate or cacao nibs.
Nutrition
- Serving Size: 1
- Calories: 204
- Sugar: 4.5 g
- Fat: 17 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 6 g