For the past eight months or so, 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 (please note that these used to be chocolate-mint, but due to some issues, I replace the chocolate with carob and took out the mint flavor) are a win in every way; lots of fat and nutrients, no added sugar, low carb, 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. These only lasted a week at my house (I think dad liked them too).
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1 Cup Coconut Oil, melted
12oz Almond Butter (I made my own using soaked, dehydrated almonds, or you can buy here)
1/2 Cup Cashews (soaked and dehydrated for maximum nutrition)
1/2 Cup Coconut Manna
1/2 Cup Coconut Shreds
1 tsp Vanilla
1/2 Cup Coconut Oil
1/2 Cup Carob
1 TB Honey
1 Bar (3oz) 85% Dark Chocolate
1. Put melted and cooled coconut oil, almond butter, coconut manna, and vanilla into food processor and blend until well combined.
2. Add cashews and coconut shreds and pulse until the mixture is the desired consistency (we like ours a little chunky).
3. Pour into a greased and parchment lined 9x12 pan.
4. Place into refrigerator or freezer until set.
5. To make the frosting, melt the coconut oil and carob in double boiler.
6. Spread carob frosting over the hardened bars and place in refrigerator or freezer again until solid.
7. Cut into squares and enjoy!
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