I’m always on the lookout for easy-to-make, portable snacks. In addition to its simplicity, this recipe has a lot of hearty ingredients – flax seed, nuts, coconut oil, almond butter, cocoa.
These bars make a dense and satisfying snack, though I wouldn’t include the coffee again. It gave them a hint of bitterness that was a bit much for me, especially since I can’t stand coffee (and don’t really need the low-quality caffeine, either). I think they’d work well with some dried fruit added instead.
Just so you know – these aren’t particularly sweet. If you like sweeter bars, feel free to add more stevia or maple syrup. They also become quite firm in the fridge, but get softer as they are left out in room temperature – you can judge which consistency you like better!
- 1 ¼ cup nuts and seeds
- ¼ cup flax seed meal
- ¼ cup cocoa powder
- 2 tbsp organic cane sugar
- 2 tbsp instant coffee
- ¼ cup coconut oil
- ¼ cup almond butter
- ½ tsp vanilla extract
- 12 drops stevia extract
- 1 tbsp maple syrup
- In a food processor, grind nuts and seeds until fine. Mix in a large bowl with flax seed, cocoa powder, sugar and coffee.
- In a small saucepan over low heat, melt coconut oil and almond butter together, stirring until combined and smooth. Off heat, add vanilla, maple syrup and stevia extract.
- Pour coconut oil mixture into the nuts and seeds and stir until it comes together. Press into an ungreased loaf pan and chill in refrigerator until set. Cut into 8 bars.