Paleo “Kind” Bars (Yields 16 bars)
- 2 cups almonds (soaked for more than 12 hours and roasted in the oven for about 15 hours at 145 degrees until crunchy)
- 2 cups walnuts (soaked for 5 hours and roasted in the oven for around 8 hours at 145 degrees until crunchy)
- 1 cup shredded coconut
- 1/3 cup coconut oil, melted
- ½ cup honey
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp cinnamon
Preheat the oven to 350F and line a baking sheet with parchment paper. Roughly chop the almonds and walnuts. The easiest way to do this is to put your nuts in a Ziploc bag (squeeze out most of the air in the bag first or it will explode) and put the bag on a cutting board.
Then use a rolling pin to whack the bag a few times. This is my favorite part, besides the part where I eat them. In a large bowl, combine the coconut oil and honey using a fork. Add the vanilla extract, cinnamon and sea salt. Add the nuts to the bowl and combine well with a wooden spoon/spatula until everything is evenly coated.
Divide the mixture into halves and put it on the parchment paper. You can pat it down with the spatula, or use another piece of parchment paper to mold the mixture into a rectangle and pat it down. Bake for 15 minutes. Let it rest for 15 minutes on the counter and then put it in the fridge to harden before you slice them into bars.