Crunchy toasted nut bars laced with almond butter, bound with flax and chia seeds and held tight thanks to a date, coconut oil and cacao butter medley!
These bars were truly sensational…and I’ll admit from the outset that I didn’t share. I ate all eight of them singly handedly over a couple of weeks. The first few got me through my random tummy bug, the subtle sweetness and toasted nut crunchy goodness was all I could handle…I was so incredibly delighted to have them on hand.
Once I was back to my good self I crumbled them over coconut yogurt and munched on them before a couple of my morning workouts. I originally sliced them in to 8 large bars but making 16 smaller nibbles is highly recommended more so because it makes them last that bit longer…even if you do intend to keep them all to yourself!
I’ve made some no bake nut and seed bars in the past but wanted to create one that was sweetened with nothing more than dates. These were a mighty success! The combination of the cacao butter, coconut oil and almond butter combined with the blended dates worked a treat.
The nuts held on to each other tightly, naturally sweet coconut intertwined between the crevices with an added chia seed crunch and wholesome ground flax undertone. The seeds worked triple duty adding to both the texture, flavour and making the end product more beautifully sliceable!
I was going to leave them as they were..considered dunking one end in nut butter and then decided upon a drizzle facilitating a final toasted coconut sprinkle…because I truly am a self confessed coconut addict.
The chocolate topping is kind of unnecessary in terms of flavour, the base is truly awesome all on its own; however they look that bit prettier with a homemade cacao paste chocolate whirl over the top. Leaving this until they’re sliced means you don’t have to worry about it cracking and getting messy when its comes to slicing your bars up nice and evenly. I’m all about the straight even edges…
I even go as far as using a measuring tape…I know I’m not the only one out there! Why go to so much effort making something…or in this case little effort, but using relatively expensive ingredients makes me want to achieve something as close to my idea of perfection as possible.
I held on to the last one for an extra couple of days, saving it for a morning or evening treat, wishing somehow that it might multiply from it’s settled pretty position in my snack box which sits on the bottom shelf of the fridge. No such luck..I nibbled on that half of a bar with my morning coffee fix prior to a Saturday morning workout. One satisfied tummy, fuelled body later I admittedly was a little saddened at the loss…
I’ll definitely be whipping up another batch this week…I’ll have to make a more concerted effort to share this batch!
What’s treat/snack have you made lately that you found it hard to share!?
No Bake Toasted Nut Almond Butter Coconut Bars
Prep Time: 10 minutes
Cook Time: Nada!
Keywords: roast snack dessert gluten-free grain free low-carb paleo vegan vegetarian almond butter cacao butter
Ingredients (8 large bars)
- 1 cup (100g) toasted peeled hazelnuts
- 1/2 cup (55g) toasted cashew nuts
- 1/2 cup (55g) toasted walnuts
- 1/2 cup (40g) unsweetened desiccated coconut
- 3 tbsp chia seeds
- 2 tbsp ground flax seeds
- 2 tbsp (28g) melted cacao butter
- 1/4 cup (60g) almond butter
- 1/3 cup (80g) melted coconut oil
- 1/2 cup (90g) Medjool dates blended to a paste
- 1 tsp vanilla extract
- 1/3 cup (80g) raw cacao paste
- 1/2 tbsp (7g) coconut oil
- 1 heaped tbsp toasted coconut flakes
Roughly chop nuts or pulse in a food processor two to three times.
Blend together dates, nut butter, melted cacao butter and coconut oil to a smooth paste along with vanilla extract.
Mix together chopped nuts, flax and chia seeds and a pinch of Pink Himilayan Rock salt.
Add wet to dry and stir well to combine. Place in to a 8 inch or 9*5 inch baking tray lined with baking paper. Press down and spread evenly.
Place in the freezer for 30 minutes to set.
Melt cacao paste and coconut oil. Add sweetener if desired.
Remove bars from the freezer, slice in to 8 large bars or 16 mini bar bites.
Drizzle with melted cacao paste mix, sprinkle with coconut flakes and drizzle once more with cacao mix.
Place in the fridge to set for 30 minutes.
Store in the fridge or freezer, the former for up to two weeks, freezer for up to one month. They can actually be eaten straight from the either!