This recipe comes from our new part-time staffer, Megan Bernard! She is a 3rd year Naturopathic student and will be working some evenings and Saturdays with us at the front desk!
1⁄2 cup almond butter
1⁄3 cup honey
1⁄2 cup + 1⁄4 tsp coconut oil
2 cups unsweetened, shredded coconut
3⁄4 cup unsalted sunflower seeds
3⁄4 cup chopped almonds
1⁄2 tsp salt
1⁄2 tsp vanilla
3 tbsp chocolate chips/chunks/squares (your choice)
1. Stir almond butter, honey, and 1⁄2 cup coconut oil in a saucepan over medium heat until completely combined. Remove from heat.
2. Add coconut, sunflower seeds, chopped almonds, salt, and vanilla. Press mixture firmly into a parchment paper-lined 9×9 pan.
3. Melt chocolate chips/chunks/squares and 1⁄4 tsp coconut oil (best done in a double boiler, but not necessary). Drizzle over bars.
4. Leave in the fridge until firm (3-4 hours). Store in the freezer for up to several months or the fridge for up to a week.
If you don’t have parchment paper, don’t worry! The bars can be removed from the pan once they begin to thaw.
The bars will appear very soft with lots of liquid once they are put in the pan. As the coconut oil cools in the fridge, the bars will harden.
These are best served straight from the fridge as the bars become soft when the coconut oil melts. However, I will freeze mine and take them to school and, although they are a little soft, they are still delicious a few hours later.
Add the melted chocolate into a baggie and cut the corner to drizzle on the bars.
You can melt chocolate with coconut oil to use as a topping for other foods, such as frozen yogurt and fruit. The coconut oil hardens the chocolate into a crisp shell.