Cranberry Almond and Coconut Power Bars
This recipe was created by one of our employees, Danielle. She has a passion for cooking and baking treats, so when she offered to play around with our coconut butters we were excited to see (and taste!) her creations! Danielle made an awesome gluten free version of a granola bar with cranberries and almonds. This treat is perfect for an afternoon snack or breakfast on the go! These power bars can be made in advance for the week so you always have something delicious to snack on conveniently ready. Enjoy!
Yields: 12 bars
2 cups of quinoa
1/2 cup sliced almonds
1/2 cup coconut flakes
2/3 cup organic honey
2 tbsp. Grass-fed butter
1 1/2 tsp vanilla extract
1/4 tsp. kosher salt
1/2 cup dried cranberries
1/4 cup coconut sugar (optional)
-Preheat oven to 300 degrees
-Line baking sheet with foil or parchment paper for easier cleanup.
-Place quinoa, almonds, and coconut flakes on baking sheet. Toast until lightly golden brown.
-In a medium sauce pan, melt butter, Nikki’s Coconut Butters, coconut sugar (optional), honey, vanilla extract, and salt over medium heat. Stir continually.
-In a large mixing bowl, combine both wet and dry mixtures together until fully coated.
-Stir in dried cranberries.
-In greased dish (with sides), firmly press mixture into sides.
-Refrigerate 4 hours.
-Place on cutting board or other hard surface. Let stand at room temperature before cutting.