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.
PATRICIA JOANIDES says
this recipe sounds delish, however, do the bars hang together out of the refrig?
with all the coconut oil seems like they would liquify quickly.
thanks for recipe and feedback about bars.
The coconut manna helps keep them together fairly well, but not as long as traditional granola type bars. We store ours in the fridge, and if we bring them somewhere as a snack, I do put an ice pack under the storage container.
Hi, thank you for recipe!
Can I ask whats the phytic acid content in carob?
Susie Zahratka says
I believe it’s fairly low since the majority of the phytic acid is in the seed and we consume the pod of carob.
I made this deliciously satisfying treat for myself as a snack while on a high fat diet. I didn’t think anyone else in my family would eat it, but my daughter found it in the freezer and said it was so good, it had to be shared!
Thanks so much for your recipes Susie! May I put my adapted version onto my blog? I will of course mention you 🙂 http://www.cookwithjanie.com
Susie Zahratka says
So happy to hear that Jane! Yes, please do! I’d love to see what changes you made.