Passionate Homemaking. The coconut flavor really shines through because of the unrefined coconut oil.
Peanut Butter Coconut Bars:
2 cups crispy almonds and/or pecans*
1/2 cup dates or raisins (I've used 1/2 dates and 1/2 raisins or all raisins)
½ cup shredded coconut
½ cup natural peanut butter
½ teaspoon celtic sea salt
½ cup unrefined coconut oil (soft enough to scoop easily)
1 Tbsp honey (optional, I omit this as we find the bars to be sweet enough without it)
1 Tbsp vanilla extract
Coarsely chop nuts in food processor. Then add all other ingredients and process until smooth (this takes awhile in mine; after a little while a clump forms but just let it keep whirring until it gets all smooth). Grease either an 8X8 square baking dish or a couple mini muffin tins with coconut oil. Plop into your dish and refrigerate to harden. These always tastes much better once cold for some reason. Store in the refrigerator.
Because of the high amount of coconut oil in these bars, they will get quite mushy if out of the fridge for any length of time. We usually just eat them right out of the fridge, or pack a small ice pack if taking them in a lunch pail.
*Crispy nuts: these are nuts that have been soaked in water with a little salt for 12-24 hours and then dried in the dehydrator until crispy (which usually takes about 24 hours at 155 degrees F in my Nesco dehydrator). Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks mineral absorption of calcium and magnesium; enzyme inhibitors make nuts hard to digest. You could just make a large batch of crispy nuts to have on hand, and they are also much tastier for snacking that way, too. If the weather is nice, you can put the dehydrator on the back porch during the day to cut down on the heat and noise in the house.
This recipe is part of Real Food Wednesday with Kelly the Kitchen Kop, Monday Mania at The Healthy Home Economist, Pennywise Platter at The Nourishing Gourmet, and Fight Back Friday at Food Renegade!