Grain free and naturally sweetened plus my kids always love a quick grab and go snack option! These have a few more nutrient dense ingredients than larabars, providing a satiating snack. I've modified this recipe to add coconut flakes to the top layer, this brings a much welcome crunch and I love it!
1 cup raw unsalted cashews
1/2 cup creamy almond butter
2 Tbs hemp hearts
2 Tbs toasted coconut flakes
Pinch of salt
1/2 tsp cinnamon
1/2 tsp vanilla extract
Combine all in processor until a dough forms and press into parchment lined 8x8 dish (about 1/4 inch thick).
1-2 Tbs toasted coconut flakes
1/2 cup pitted dates (soak in warm water if dry)
1/2 cup freeze dried blueberries (Trader Joe's carries)
1/2 cup raw almonds
Place in processor until well combined and using spatula press firmly onto almond base. Freeze for 2 hours then cut into bars, storing in freezer.
Notes: Putting a little oil in the dish helps parchment paper stay in place. May sub cashew butter in place of almond (it's just so dang expensive!). May sub unsulphured dried apricots in place of blueberries as they are less acidic.