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Beach Nut Protein Bar

Ingredients

Makes 16 squares

  • ¾ cup nut butter (peanut or almond) 

  • 1 tablespoon coconut oil 

  • ½ cup maple syrup or honey

  • ⅓ cup MVL

  • ½ teaspoon salt

  • 2 teaspoons vanilla extract (optional)

  • 1 teaspoon ground cinnamon (optional)

  • 1 cup rolled oats

  • 1 cup crispy rice cereal 

  • ¾ cup nuts (cashews or slivered almonds work best)

  • 1 cup seeds (at least two types: sunflower seeds, shelled pumpkin seeds, hemp seeds, flax seeds)

  • ¼ cup sesame seeds

  • ½ cup unsweetened shredded coconut

  • 1 cup dried fruit (cherries, raisins, chopped dates, cranberries, pineapples) or chocolate pieces

Directions

  • In a large saucepan over low heat, combine the maple syrup/honey, nut butter, vanilla (if using), cinnamon (if using), coconut oil, MVL powder and salt and cook, stirring, until soft and combined well using a spatula.

  • In a large saucepan over low heat, combine the maple syrup/honey, nut butter, vanilla (if using), cinnamon (if using), coconut oil, MVL powder and salt and cook, stirring, until soft and combined well using a spatula.

  • Add the dry ingredients, saving the chocolate (if using) for last. Gently stir together until mixed evenly.  

  • Pour into the prepared baking dish and press it down firmly, to evenly distribute it in the dish. Let cool for at least an hour, or overnight. 

  • Cut into squares and store in an airtight container for up to a week. Or, wrap each bar in aluminum foil and freeze.  

  • Optional: roast oats, almonds, pepitas, sunflower seeds, and shredded coconut on a baking sheet brushed with coconut oil for 8-10 minutes at 350 degrees, before adding to nut butter mixture.