Ingredients

• 1/3 cup pure honey (I prefer sage honey due to its mild flavor)
• 2 tbsp coconut flour
• 1 tbsp *all-natural almond butter
• 1/8 teaspoon sea salt
• 1 cup unsweetened coconut flakes
• (not finely shredded coconut)
• 1 cup coarse-chopped unsalted cashews
• 1/3 cup coarse-chopped unsalted almonds
• 1/4 cup mini chocolate chips
• 1/4 cup chopped dried organic cherries or cranberries (see **note below)

Instructions

1. Preheat oven to 300 degrees. Trim parchment paper to line an 8×8-inch baking dish, leaving parchment paper to hang over two sides of the dish.
2. In a large bowl, add the honey, coconut flour, all-natural almond butter and salt. Use a spoon to stir until well combined.
3. On a large cutting board, coarse-chop a couple of large handfuls of whole cashews and measure out 1 cup. Then, coarse chop a handful or two of whole almonds and measure out 1/3 cup. Add the chopped nuts to the honey mixture.
4. Next, chop the dried cherries (or cranberries) and measure out 1/4 cup; add to the honey mixture.
5. Then add 1/4 cup of mini-chocolate chips.
6. Finally, measure 1 cup of coconut flakes (not shredded coconut). Place coconut flakes on the cutting board and coarse-chop. Add chopped coconut flakes to honey mixture.
7. Using a spoon, mix ingredients together making sure they are thoroughly combined.
8. Place the bar mixture into the parchment-lined baking dish. Fold overlapping flaps down and evenly press the top of the bar mixture firmly to pack-in the ingredients so they hold together better after baking. Then, peel back the parchments flaps from top of bars. (Do not trim, as the flaps make it easier to remove the bars after baking.)
9. Bake for 20 minutes. Then remove from oven and allow to completely cool on stovetop for approximately one hour (or until bottom of baking dish is room temp).
10. Place in fridge to continue cooling. (Do not freeze as it makes it impossible to cut the bars without them crumbling.) Once cold, remove dish from refrigerator. Then, run a knife along the two edges without parchment. Using the parchment paper ends, lift the bars from the baking dish and place on a cutting board.
11. Cut into 8 bars and individually wrap and store in the fridge or freezer. Then you can easily take out what you need and place directly into your child’s lunchbox (or yours) – no need to thaw. However, for best results, bars should be kept cold so they do not become over-sticky. Simply include an ice pack, if placing them in a lunchbox, or taking them on the go.

Notes

Ingredients

• 1/3 cup pure honey (I prefer sage honey due to its mild flavor)
• 2 tbsp coconut flour
• 1 tbsp *all-natural almond butter
• 1/8 teaspoon sea salt
• 1 cup unsweetened coconut flakes
• (not finely shredded coconut)
• 1 cup coarse-chopped unsalted almonds
• 1/3 cup coarse-chopped unsalted cashews
• 1/2 cup chopped dried organic apricots (see **note below)

Instructions

1. Preheat oven to 300 degrees. Trim parchment paper to line an 8×8-inch baking dish, leaving parchment paper to hang over two sides of the dish.
2. In a large bowl, add the honey, coconut flour, all-natural almond butter and salt. Use a spoon to stir until well combined.
3. On a large cutting board, coarse-chop a couple of large handfuls of whole almonds and measure out 1 cup. Then, coarse chop a handful or two of whole cashews and measure out 1/3 cup. Add the chopped nuts to the honey mixture.
4. Next, chop the dried organic apricots and measure out 1/2 cup; add to the honey mixture.
5. Finally, measure 1 cup of coconut flakes (not shredded coconut). Place coconut flakes on the cutting board and coarse-chop. Add chopped coconut flakes to honey mixture.
6. Using a spoon, mix ingredients together making sure they are thoroughly combined.
7. Place the bar mixture into the parchment-lined baking dish. Fold overlapping flaps down and evenly press the top of the bar mixture firmly to pack-in the ingredients so they hold together better after baking. Then, peel back the parchments flaps from top of bars. (Do not trim, as the flaps make it easier to remove the bars after baking.)
8. Bake for 20 minutes. Then remove from oven and allow to completely cool on stovetop for approximately one hour (or until bottom of baking dish is room temp).
9. Place in fridge to continue cooling. (Do not freeze as it makes it impossible to cut the bars without them crumbling.) Once cold, remove dish from refrigerator. Then, run a knife along the two edges without parchment. Using the parchment paper ends, lift the bars from the baking dish and place on a cutting board.
10. Cut into 8 bars and individually wrap and store in the fridge or freezer. Then you can easily take out what you need and place directly into your child’s lunchbox (or yours) – no need to thaw. However, for best results, bars should be kept cold so they do not become over-sticky. Simply include an ice pack, if placing them in a lunchbox, or taking them on the go.

Notes

Ingredients

• 1/3 cup pure honey (I prefer sage honey due to its mild flavor)
• 2 tbsp coconut flour (or ground flaxseed)
• 1 tbsp *all-natural sunflower seed butter
• 1/8 teaspoon sea salt
• 1 cup unsweetened coconut flakes (or omit coconut and replace with 1/4 cup additional pepitas and 1/4 cup additional chopped dried fruit)
• 1 cup unsalted pepitas (pumpkin seeds)
• 1/3 cup unsalted sunflower seeds
• 1/2 cup chopped dried organic fruit (see **note below)

Instructions

1. Preheat oven to 300 degrees. Trim parchment paper to line an 8×8-inch baking dish, leaving parchment paper to hang over two sides of the dish.
2. In a large bowl, add the honey, coconut flour (or ground flaxseed), *all-natural sunflower seed butter and salt. Use a spoon to stir until well combined.
3. Measure 1 cup of coconut flakes. Place coconut flakes on the cutting board and coarse-chop. Add chopped coconut flakes to honey mixture. (Coconut Substitution Option: Omit coconut and replace with 1/4 cup additional pepitas and 1/4 cup additional chopped dried fruit).
4. Next, coarse-chop any combination of dried fruit you choose and then measure out 1/2 cup. Add the chopped dried fruit to the honey mixture.
5. Finally, add the pepitas and sunflower seeds.
6. Using a spoon, mix ingredients together making sure they are thoroughly combined.
7. Place the bar mixture into the parchment-lined baking dish. Fold overlapping flaps down and evenly press the top of the bar mixture firmly to pack-in the ingredients so they hold together better after baking. Then, peel back the parchments flaps from top of bars. (Do not trim, as the flaps make it easier to remove the bars after baking.)
8. Bake for 20 minutes. Then remove from oven and allow to completely cool on stovetop for approximately one hour (or until bottom of baking dish is room temp).
9. Place in fridge to continue cooling. (Do not freeze as it makes it impossible to cut the bars without them crumbling.) Once cold, remove dish from refrigerator. Then, run a knife along the two edges without parchment. Using the parchment paper ends, lift the bars from the baking dish and place on a cutting board.
10. Cut into 8 bars and individually wrap and store in the fridge or freezer. Then you can easily take out what you need and place directly into your child’s lunchbox (or yours) – no need to thaw. However, for best results, bars should be kept cold so they do not become over-sticky. Simply include an ice pack, if placing them in a lunchbox, or taking them on the go.

Notes