1 cup crispy almonds*
1 cup crispy pecans*
½ cup crispy sunflower seeds*
½ cup toasted carob powder
Scant ½ teaspoon sea salt
1 cup unsweetened, dried, shredded coconut
¼ cup raw honey 1/3 cup coconut oil, gently melted
1 tablespoon vanilla extract
Place nuts and sunflower seeds in food processor and pulse until finely chopped but before they reach “flour” consistency.
Add the carob powder, dried coconut and salt to the food processor and pulse again.
Add the honey, coconut oil and vanilla. Pulse until everything is well mixed and the mixture starts to clump.
Line a 9” by 12” shallow dish with parchment paper and spread the mixture no more than ½ inch thick.
Refrigerate for several hours until firm. Slice into small squares and store in an airtight container in the refrigerator.
Notes: If the honey you are using is not liquid, mix it in to the slightly warm coconut oil to melt it a bit before adding it to the nut mixture. It blends better this way.
*See our blog entry for how to make your own crispy nuts. If you do not have crispy nuts handy, substitute dry roasted nuts. Feel free to use any type of crispy nuts you like.
You could make this recipe into bars, balls, or press into candy molds. Recipe from www.easynaturalfood.com