Chewy Almond Coconut Squares (Print Version)
# Ingredients:
01 -
2 tablespoons flax seeds
02 -
1 cup unsweetened finely shredded coconut
03 -
0.33 cup almond butter
04 -
1 cup (about 12) Medjool dates, pits removed and packed in
05 -
1 cup raw, unsalted cashews
06 -
0.5 cup whole raw almonds
# Instructions:
01 -
Take the chilled bars out of the pan by grabbing the extra parchment stuck to the sides then cut them into 10 pieces with a sharp blade.
02 -
Stash the pan in the fridge for 1 to 2 hours to let things get firm or toss it in the freezer for a quick 30-minute set.
03 -
Spoon the mix into your lined pan and squish it down with your hand or the bottom of a measuring cup until it looks even.
04 -
Add the coconut, almond butter, dates, and flax seeds into the food processor with the nuts. Hit pulse until the batter turns sticky and sticks together.
05 -
Pour the cashews and almonds into your food processor. Buzz until you see a chunky, grainy mess.
06 -
Rub a bit of oil inside a square pan (20 cm), then lay parchment on the bottom and up the sides, leaving extra hanging off to help pull the bars out later.
# Notes:
01 -
If you don't have Medjool dates, let regular ones soak in warm water for a few minutes. They'll blend way easier this way.
02 -
Keep these bars in a closed-up container on the counter for about five days. Fridge works too for up to a week, and you can stash them in the freezer up to three months if you want them to last.