From the Kitchen of Laura Wydeveld
These are a good source of protein…but remember they do have dates which is concentrated sugar and coconut oil, so eat in moderation (sugar free option at bottom)
INGREDIENTS:
8 cups of mixed nuts – soaked and dehydrated (roasted in oven on lowest setting over night)
15 large dates (moist and pits removed)
Almond Butter (most of a jar – raw unsweetened)
½ cup of coconut butter
2/3 cup of coconut oil
Dash of Himalayan Salt
OPTIONAL – coconut flakes – chocolate nibs
DIRECTIONS:
- Blend nuts and dates until finely ground (need to do in small amounts until all nuts and dates mixed)
- In large bowl blend nuts with other ingredients
- Spread out into baking pan – I have a cookie sheet with a ½ inch lip that works well – or two 9 x 12 baking pans
- Press down firmly – place in refrigerator until well chilled
- Cut into pieces – I wrap some so they are ready to go, the rest I place in air tight containers
- Store in fridge until ready to eat as they do melt and will fall apart
Note:
The amounts are approximate as I cook by feel….you want the mixture to be “sticky” so that it holds together…so I add more almond butter or a bit more coconut oil….experiment
Can break up and use for topping on ice cream …. Place in bowl and pour a little nut milk or coconut milk on
*** I make this without dates and add stevia as the sugar….coconut sugar is also a good alternative as it does not raise your glycemic index as much …. Without dates it does require more almond butter