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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.