We have been consciously decreasing the amount of sugar we consume. It has helped tremendously in terms of getting sick, allergies, mood swings and overall better health. Here’s the thing though, my kids typically ask for snacks, and the easiest and most portable snack is fruit. Although fruit is just fine in season and in moderation (depending on your health goals), I find that serving it to my kids does not leave them feeling full. Given that, and the fact that I am always trying to get more nourishing fat into them, I have been playing around with different bars and bites to satisfy that mid-afternoon hunger. These Carob-Frosted Nutty Bars are a win in every way; lots of fat and nutrients, no added sugar and very tasty. Like many of my recipes, this recipe is so versatile; you can substitute any nut for the cashews and flavor the topping in any fun way that you desire.
- 1 cup melted coconut oil
- 12 oz almond butter (I make my own using soaked, dehydrated almonds)
- 1/2 cup cashews (soaked and dehydrated)
- 1/2 cup coconut manna/butter
- 1/2 cup coconut shreds
- 1 tsp vanilla
- 1/2 cup coconut oil
- 1/2 cup roasted carob powder
- 1 Tbsp raw honey, optional
- Put melted and cooled coconut oil, almond butter, coconut manna, and vanilla into food processor and blend until well combined.
- Add cashews and coconut shreds. Pulse until the mixture is the desired consistency (we like ours a little chunky).
- Pour into a greased and parchment-lined 9”x12” pan.
- Place into refrigerator or freezer until set.
- To make frosting, melt coconut oil in a pan. Stir in carob powder. Add honey, if desired.
- Spread carob frosting over the hardened bars and place in refrigerator or freezer again until solid.
- Cut into squares and enjoy! Store in the refrigerator.