Adapted from Petitie athleat and Mark’s Daily Apple
1 Cup Mixed Nuts + Seeds (I used raw cashews, hazelnuts, pumpkin seeds and almonds.
1/4 cup unsweetened shredded coconut
1/4 cup nut butter (I used Trader Joe’s unsalted Almond Butter 1/4 cup coconut oil (I used Tropical Traditions Gold Label)
4 tbsp flax meal or 1/4 cup almond meal
1 1/2 tsp pure vanilla extract
3/4 cup protein powder (or about 3 large scoops) (I used plant fusion chocolate)
1 large egg + 1 egg white
1/2 teaspoon sea salt
1/2 cup dried berries (I used dried apricots, as they have lower sugar, pulsed in the food processor and orange flavored dried cranberries)
2 tbsp unsweetened coconut to sprinkle on top
On a cookie sheet, toast your nuts, seeds, and coconut flakes for a few minutes. Shake the tray every few minutes to keep them toasting evening.
Once toasted, pour mixture into a food processor and pulse until just chopped. You want it like chunky bread crumbs. The more chunkiness, the more hearty your bars.
In a mixing bowl, melt coconut oil and almond butter (about 30 seconds). Remove from microwave and stir until smooth.
Add vanilla extract and sea salt. Mix thoroughly.
Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
Add whole egg and egg white and mix thoroughly.
Fold in berries.
Press mixture into an 8×8 or 9×9 loaf pan (a modification that we made to keep everything crisper and help the bars to hold together).
Cook in a preheated oven at 325 degrees for 10 minutes.
Remove from oven, sprinkle a ¼ cup of shredded coconut on top and place under broiler until top begins to brown.
Let cool for 10-15 minutes. Cut into 12 pieces/bars.
Enjoy or stack on wax paper/parchment and store in an airtight container.
195 calories-10g carbs-4 g sugar-13g protein