This is my absolute favourite Paleo snack. I often make it on the weekend to have throughout the week. It satisfies that sweet craving and fills you up, which really does make it an ideal Paleo snack. I would highly recommend trying it!
Preheat oven to 180°C (350°F)
2 cup mixed nuts and seeds (I use almonds, cashews, pumpkin seeds, and sunflower seeds)
1/4 cup unsweetened shredded or desiccated coconut
1/2 cup almond butter
1/2 cup coconut oil
1/2 cup of raw organic honey
1/2 cup almond meal
3 tsp pure vanilla extract
2 large eggs
1 teaspoon sea salt
1/2 cup unsweetened shredded or desiccated coconut to sprinkle on top
On a baking tray, toast nuts, seeds, and shredded coconut until golden brown. In order for them to cook evenly, you need to shake up the tray at least once during cooking.
While the nuts and seeds are toasting, in a glass mixing bowl, melt, almond butter, coconut oil, and honey (about 1 minute). Remove from microwave and stir until smooth. Add vanilla extract and sea salt. Mix thoroughly.
Once toasted, pour nut and seed mixture into a food processor and pulse until nuts and seeds are chopped – about 5-10 seconds depending on desired consistency (I like chunks so I pulse for about 7 seconds 🙂 )
Fold nut mixture and almond meal into your bowl with the honey mixture and mix thoroughly.
Add whole egg and mix thoroughly.
Pour mixture into an 9×13 baking pan lined with baking paper
Cook in a preheated oven at 180°C (350°F) for 10-15 minutes, until it begins to set.
Remove from oven, sprinkle shredded coconut on top and place under broiler until top begins to brown. Remove from oven.
Let cool for 10-15 minutes and cut it up.