Chocolate Almond Butter Protein Bars (Paleo, Vegan)

Ingredients

• Cashews

  Raw, Organic - Sage Valley

  200g

• Organic Flax Seed Meal Flour

  Arrowhead Mills

  8 tablespoons or 57g

• Coconut

  Shredded, Sweetened - Safeway

  8 tbsp or 60g

• Salt

  Table

  ¼ tsp or 2g

• Cocoa

  Dry powder, unsweetened

  2 tbsp or 11g

• Almond butter

  Nuts, plain, without salt added

  ½ cup or 125g

• Coconut oil

  ½ cup or 109g

• Maple syrups

  ¼ cup or 81g

Directions

1. Line an 8x8 inch pan with parchment paper.
2. Pulse 1 cup of cashews in a food processor until they are finely ground (but stop before it turns into nut butter). Move them to a large bowl.
3. Pulse the remaining 1 cup of cashews in the food processor, but only a little bit so that they are in large chunks. Add them to the large bowl.
4. Add the flax meal, coconut, and salt to the cashews in the large bowl.
5. Combine the cocoa powder, almond butter, coconut oil, and honey or maple syrup in a small saucepan over low heat. Stir until it's mixed thoroughly and starts to boil, then remove from the burner.
6. Pour the almond butter mixture into the large bowl over the cashew mixture. Stir until everything is thoroughly mixed.
7. Pour the mixture into the pan lined with parchment paper. With the back of a spoon, press the mixture so that it is packed and evenly spread across the pan.
8. Chill them in the freezer or refrigerator before cutting into bars.
9. You can substitute another kind of nut, seed, or combination for the cashews, and any kind of nut or seed butter for the almond butter.