0 hours 10 mins
1 Cup roasted unsalted almonds
½ Cup pumpkin seeds
½ Cup sunflower seeds
1 Tbsp. Chia Seeds
1 Tbsp. Brown Flax Seeds
¼ Cup unsweetened coconut flakes
1 Tsp. salt
1 Tsp. cinnamon
½ Tsp. freshly grated nutmeg
1 Tsp. Pure vanilla extract
3 Tbsp. honey
1 Tbsp. melted coconut oil
9. Using the parchment paper ends, lift the firm square from the pan and transfer to a cutting board. Using a large knife cut in half down the middle then cut each half into 4 even bars.
NOTE: Every once in a while, a family member or friend will call and say: “can you make this”? This time it was my brother. He was looking for a healthy replacement for some of the snack bars he loves, and the truth is, I’ve been meaning to come up with a healthier snack bar for myself – one where I know exactly what is going into the mix.
I used a wide selection of seeds and almonds in this one, plus some coconut and vanilla to get a little flavor going. (I did have unsweetened coconut in the house but this would be fine with regular shredded coconut if you didn’t have the unsweetened version.) The freshly grated nutmeg really is the secret ingredient here. While nutmeg out of the can works fine, just grating my own adds quite a fresh taste and isn’t anything like what you get in the can or jar on the supermarket shelf.
While it could be argued that there is sugar in this (honey) and we shouldn’t be adding sugars, the amount is small and you really do need it to keep the bar together. I tried maple syrup and that worked really well too. You decide.
Store in an airtight container (if they last that long). I put a sheet of parchment in between each layer to keep them from sticking. Keep in a cool spot. Do not put in the refrigerator. (They’ll get sticky)
Whether you have this as a snack, meal replacement or desert, this is pretty darn good.