Ingredients
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2 cups almonds (raw)
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1/2 cup flax seed meal (flax seeds ground in a blender)
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1/2 cup unsweetened dried shredded coconut
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1/2 cup almond butter (roasted tastes better)
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1/2 teaspoon celtic sea salt
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4 drops stevia
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1 tablespoon agave nectar
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1 tablespoon vanilla extract
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1 cup dagoba chocolate chips (chocodrops)
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1/2 cup coconut oil
Instructions
- Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor.
- Pulse briefly, about 10 seconds.
- In a small sauce pan, melt coconut oil over very low heat,.
- Remove coconut oil from stove, stir stevia, agave and vanilla into oil.
- Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
- Press mixture into an 8 x 8 glass baking dish.
- Chill in refrigerator for 1 hour, until mixture hardens.
- In a small saucepan, melt chocodrops over very low heat, stirring continuously.
- Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
- Remove from refrigerator, cut into bars and serve.