Rich and crunchy, these bars are substantial enough to serve as a meal by themselves, as well as a healthy, filling snack.
The recipe yields a carbohydrate exposure of around 10 grams “net”carbs per bar. (“Net”carbs = total carbs –fiber, a value that only includes digestible carbohydrates.) If you would like to limit carbohydrates to a lower level, reduce or eliminate the raisins; leaving them out cuts the net carb exposure by half.
- 2 cups shredded unsweetened coconut
- 2 teaspoons ground cinnamon
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup almond butter, room temperature
- ½ cup raw pumpkin seeds
- ½ cup walnut fragments
- ½ cup dried raisins
- 1 cup whey protein
- Sweetener equivalent to ½ cup sugar
- ¼ teaspoon sea salt
- ½ cup water
- Preheat oven to 300° F.
- Combine coconut and cinnamon in large bowl and mix.
- In small bowl, mix together melted coconut oil and vanilla, then add to coconut mixture. Mix thoroughly and coat coconut with oil.
- Spread mixture thinly on baking sheet and bake for 5 minutes, remove and toss with spoon, then continue to heat an additional 2-3 minutes or until lightly browned, then remove immediately. (The coconut will burn quickly after browning begins, so watch closely.)
- Transfer toasted coconut back to large bowl. Mix in almond butter, pumpkin seeds, walnuts, raisins, whey protein, sweetener, salt, water and combine thoroughly.
- Shape into bars on parchment or wax paper lined surface. Store in refrigerator.
Eat Up & Enjoy!