- 1 Cup Slivered Almonds
- 1 Cup Pecans
- 1/2 Cup Almond Flour (you can use any nut flour you like)
- 1/2 Cup Almond Butter
- 1/2 Cup Coconut Oil
- 1/4 Cup Agave Nectar
- 2 tsp Vanilla
- 1/2 tsp Salt
- 1 Cup of Dried Fruit, chopped into small pieces
- 1/4 to 1/2 Cup of Shredded Coconut (optional)
Toast the nuts. (Optional)
Place the slivered almonds and pecans on a cookie sheet and toast in a 350 degree oven for a few minutes until they’re golden brown. Stir them occasionally. Keep an eye on them as they can quickly burn.
Toss the nuts into the food processor until they are coarse.
Again, this is something you can alter to your own preferences. Sometimes I have left a lot bigger chunks for added crunch.
In a medium bowl, mix the nuts and the almond flour together.
In a microwaveable bowl, warm the coconut oil and the almond butter for about 20 seconds in the microwave until liquid-y. Stir together well.
Stir the agave nectar, vanilla and salt into the liquid mixture. (You can use light or dark agave nectar.)
Add the liquid mixture to your dry mix. Combine well.
Add your fruit to the mix. You can add the coconut in at this time if you chose to use it. Or you could use the coconut to coat the top of the bars.
Lay parchment paper down in an 8×8 inch baking pan. Pat the mixture into the prepared pan with your fingers, making sure it is all good and snug in there.
Leave in the refrigerator or freezer for at least 1 hour. Cut into pieces and serve.