Life-changing Bars


1 c almonds, dry roasted

1 c raw pecans

½ c  + 2TB almond meal

½ c unsweetened, dried, shredded coconut

½ c almond butter

½ c coconut oil

½ c raw honey

1 TB molasses

1 TB maple syrup

2 tsp vanilla

1 tsp Ceylon cinnamon

¼ tsp pumpkin pie spice

½ tsp salt

1 c dried fruit (I used ½figs, ¼ c cranberries and ¼ c cherries)

¼ c chocolate chunks (I used my dairy-free homemade ones, but store-bought would work)



Pulse almonds in food processor until coarsely ground, set aside

Pulse pecans in food processor until coarsely ground, add to ground almonds

Add shredded coconut to pecan and almond mixture

Melt coconut oil and almond butter in double boiler, stir

Stir honey, molasses, syrup, vanilla, cinnamon, pumpkin pie spice, and salt into coconut oil and almond butter mixture

Pour liquid mixture over pecan, almond, and coconut mixture

Fold in fruit mixture

Once mixture has cooled, fold in chocolate chunks 

Pour into greased 8x8 pan and pat down evenly

Refrigerate for one hour, cut, and serve. Note that these will soften at room temperature, so refrigeration of the remaining bars is recommended.