High Fructose Corn Syrup Free Paleo Chocolate Chip Nut & Seed Bars
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Learn more →Ingredients
12 servings
For the bars
- 1 cup raw almonds, roughly chopped
- ½ cup raw cashews, roughly chopped
- ½ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- ¼ cup unsweetened shredded coconut
- 2 tbsp coconut flour
- ¼ tsp fine sea salt
- ½ cup dairy free chocolate chips
For the binder
- ⅓ cup honey
- ¼ cup almond butter
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
- 2
Spread the chopped almonds, cashews, pumpkin seeds, and sunflower seeds on the parchment-lined pan in a single layer. Toast in the preheated oven for 8–10 minutes, stirring once halfway through, until lightly golden and fragrant — watch closely in the last 2 minutes, as nuts and seeds can brown quickly. Transfer to a large mixing bowl and let cool for 5 minutes.
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