Primal Energy Bars
Ingredients:
1/2 cup slivered almonds
1/2 cup pecans
1/4 cup unsweetened shredded coconut
1/4 cup almond butter (you can use cashew, hazelnut, walnut or pumpkinseed butter)
1/4 cup coconut oil
1/4 cup almond meal (if you don’t have this on hand, make your own. Pulse 1/4 cup of almonds until it creates a coarse flour. Watch carefully, as, if you over-pulse, you will end up with almond butter.)
1 1/2 tsp pure vanilla extract
1/2 tsp raw honey (optional)
1/2 cup unsweetened whey protein powder (60 grams)
1 large egg
1/2 tsp sea salt
1/2 cup dried cranberries or blueberries
1/4 cup unsweetened coconut
Method:
Preheat oven to 325 degrees F.
On a baking sheet, toast nuts and shredded coconut until golden brown. Shake the pan a couple of times during cooking to toast evenly. I suggest toasting the coconut on a separate pan for easier removal (it browns at a different speed than the nuts). And note that the toasting can be done ahead of time. I usually toast nuts when I purchase them, then store them in the freezer until I need them for a recipe.
Put the toasted nuts and coconut into a food processor and pulse until nuts are chopped and the mixture is the consistency of bread crumbs.
Put the coconut oil and almond butter in a mixing bowl and microwave until melted (about 30 seconds). Stir until smooth.
Add vanilla extract, honey (if using) and sea salt. Mix thoroughly.
Add whey powder and nut/coconut mixture and mix until well incorporated.
Add egg and mix again.
Fold in the dried berries.
Press the mixture into an 8 x 8″ pan and bake at 325 degrees for 10 minutes.
Remove from the oven, sprinkle the last 1/4 cup of coconut on top and place under the broiler until the top begins to brown (be careful not to burn it!)
Let cool for 10-15 minutes, then cut into 12 pieces.
Store in an airtight container with wax paper between the pieces (to make them easier to remove).
Nutritional Info:
for 1/12 of the batch.
Calories: 184
Fat: 15.4 grams
Protein: 7.5 grams
From: Mark’s Daily Apple

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