Coconut Almond Bars
Have you noticed that there are those times of day when all you can think about is getting something to eat? We’re not talking about regular mealtimes here like lunch and dinner, but rather, those “in between moments” – mid-morning, late afternoon, 10 at night.
And those are also the times when we’re more inclined to grab a quick, easy and probably “empty” snack. One that will feel like a quick fix but will more likely be one to cause a sugar crash an hour or so after eating.
So the challenge is to have on-hand (or in-purse or desk drawer) a snack that fills several requirements. Sweet enough to curb that sugar craving when it hits, without causing a crash shortly afterward. High in protein, to fill you up right away – and keep you satisfied till lunch/dinner. And it better be easy to make – and portable – so that you can make them on the regular and keep them on-hand wherever you may be (because you never know when that craving will strike).
These bars fill the bill – beautifully, easily and deliciously!
Five ingredients, no-bake and delicious, these bars will keep you full and satisfied no matter when or where hunger strikes. And if you find most energy bars to be overly sweet (due to the dates that are in most recipes like this), you’ll love how sweet-but-not-too-sweet these are.
And feel free to switch things up! Use any nut or combination that you like, and swap out the almond butter for peanut, sunflower or cashew butter.
1 cup unsweetened shredded coconut
1 cup raw almonds
1 cup raw cashews
¼ cup almond butter
3 tablespoons maple syrup
2 tablespoons water
1. Line a 9 x 5 loaf pan with parchment paper, leaving an overhang on two sides.
2. Combine all ingredients in a food processor and pulse till mixture is well combined, adding additional water – 1 teaspoon at a time – if necessary.
3. Press mixture evenly into your prepared pan and chill for a few hours till set. Cut into bars and keep stored in an airtight container in the fridge.