High in protein, healthy fats and fibre, they’re filling and won’t upset blood sugar levels. If you’re making these for children, you may want to add an extra tablespoon of coconut sugar, plus a handful of raisins or dark chocolate chips to make them more appealing to little ones while still being a healthy snack.
- 3 tbsp coconut sugar
- 3 tbsp almond butter
- 50ml coconut milk
- 30g butter or coconut oil, melted
- 1 egg
- 1 tsp vanilla extract – optional
- 70g ground almonds
- ½ tsp bicarbonate of soda
- ¼ tsp sea salt, finely ground
- 100g mixed seeds, such as pumpkin, sunflower and sesame
- 40g desiccated coconut
- 2 tbsp ground flaxseeds
- Preheat the oven to 170 degrees C. Grease and line a 6-8 inch square tin/dish.
- In a large bowl, combine the almond butter, vanilla if using, coconut sugar, coconut milk, egg and melted fat, stirring well to mix through.
- In a medium bowl, stir together the ground almonds, salt and bicarb of soda. Add the ground almond mixture to the wet ingredients, and then stir through the rest of the dry ingredients.
- Mix well to combine, then scrape the mixture into the baking tin/dish and spread evenly.
- Bake for about 30 minutes, checking after 25 minutes. It should be golden and firm to the touch when ready.
- Leave to cool in the pan for half an hour before removing and slicing into 16 bars.
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