Coconut Granola Bars
Enjoy these homemade paleo granola bars with toasted coconut for a nutritious and delicious snack or dessert.
Servings: 16 bars
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.1 1/2 cup unsweetened shredded coconut
- While the coconut is toasting, mix the other ingredients together in a bowl or food processor until it forms a thick dough.1 cup cashew butter or almond butter, 1 cup hemp seeds, 1/3 cup maple syrup or raw honey, 1 tsp cinnamon
- Add the toasted coconut and mix well.1 1/2 cup unsweetened shredded coconut
- 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 refrigerate overnight. Lift the bars out of the pan using the parchment paper and slice into 16 squares or 8 large bars.
Notes
Optional Add-Ins: 1/4 cup raisins and/or chopped dark chocolate or cacao nibs.
Store in a container in the fridge for up to 2 weeks or freeze for up to 3 months.
Nutrition
Serving: 1bar | Calories: 204kcal | Carbohydrates: 11g | Protein: 6g | Fat: 17g | Fiber: 1.5g | Sugar: 4.5g