Wednesday, September 12, 2012

no-bake salted nut bars






Every lunchbox needs a treat and this is a good one! Since I first made these bars a month ago I haven't not had some in my fridge. I have tweaked the recipe this way and that - liking each variation - but today's batch is by far the best. A little less honey, a little more almond butter, a little more salt. No big changes but such a big difference. 

Fast, easy, healthy and delicious. Addictive. Pretty perfect.

If you don't like or are allergic to one or another - or simply want a change - it is an easy thing to change this recipe just a bit using different nuts and dried fruits. Hazelnuts in place of the almonds, walnuts for pecans, dried cherries, raisins ... tons of options and potential.


no-bake salted nut bars
(adapted from O magazine)

scant 1/2 cup honey
1/4 cup virgin coconut oil
6 Tbsp almond butter
1/2 tsp sea salt
1 tsp vanilla
1 tsp cinnamon
1/2 cup chopped almonds
1/2 cup chopped pecans
2/3 cup dark chocolate chips
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup hemp seed hearts
1 cup rolled oats
1/4 cup dried cranberries

Combine the honey, almond butter and coconut oil and heat gently (in the microwave or on the stove in a small saucepan). You don't want to make it crazy hot - just warm enough to melt the coconut oil and make it easy to mix together. Remove from heat and stir to combine. Add the sea salt, vanilla, and cinnamon. Mix well. Set aside to cool slightly.

In a large bowl combine the remaining ingredients (almonds, pecans, chocolate chips, sunflower seeds, pumpkin seeds, hemp hearts, oats, and cranberries). Stir to mix well. Add the honey/ almond butter mixture (making sure that it is not hot - or you will have melted chocolate chips. I know this. Not a bad thing but I prefer the condensed bits of chocolate) and mix well.

Use an 8" strip of parchment paper (the width of a 8x8" pan) to line your pan. Dump the mixture into the pan, pat it into the corners and smooth the top with the back of a spoon. Refrigerate until cool and firm. Cut into squares and enjoy.

These will stay firm at room temperature - unless room temperature is really warm - so they are fine (although softer) in a lunchbox. The backseat of a hot car produces a finger-lickin' sticky mess. I store them in the fridge because I employ all my will-power and don't eat a batch in a couple of days ... or an afternoon.

4 comments:

Donna said...

Are these the ones we tasted the other day? They were delicious!

Cheri said...

Donna - these are the ones, but better :) At least I think they are better. Glad you liked them and nice to know you 'stopped by' here. Thanks.

AKutarna said...

I made these today. I died and went to heaven! They are sooooo good. If you can't tell, I love your blog!

Cheri said...

Why thank you! So nice to hear.