Ingredients
-
¾ cup (6 ounces/170 g) Coconut Oilbutter
-
3 tablespoons Steviagranulated
-
1 teaspoon vanilla extract
-
½ teaspoon liquid stevia
-
¼ teaspoon cinnamonground Ceylon or regular
-
½ cup (3 ounces/85 g) hemp hearts
-
¼ cup (2 ounces/55 g) raw sunflower seeds
-
¼ cup (2 ounces/55 g) raw pumpkin seedswhole or ground
-
¼ cup (2 ounces/55 g) flax seeds
-
¼ cup (2 ounces/55 g) raw almondscoarsely chopped in a food processor
-
2 tablespoons almond butterunsweetened
-
¼ teaspoon Sea saltfine
-
2 eggswhisked
Directions
Yield: 10 bars
This is a variation of the Dark Chocolate and Coconut Energy Bars but is baked, so it is more portable. Use 10½ to 12½ ounces (300 to 350 grams) of your favorite seeds and nuts for those awesome Seed and Nut Energy Bars. I love the combination called for in this recipe because the flax seeds, walnuts, and pumpkin seeds are full of omega-3 fat, which we need all the more on a keto diet. Also, the hemp hearts are low in carbs, and the fiber is ample.
Ingredients:
¾ cup (6 ounces/170 g) butter or coconut oil
3 tablespoons granulated stevia or erythritol
1 teaspoon vanilla extract
½ teaspoon liquid stevia
¼ teaspoon ground Ceylon cinnamon or regular cinnamon
½ cup (3 ounces/85 g) hemp hearts
¼ cup (2 ounces/55 g) raw sunflower seeds
¼ cup (2 ounces/55 g) whole or ground raw pumpkin seeds
¼ cup (2 ounces/55 g) flax seeds
¼ cup (2 ounces/55 g) raw almonds, coarsely chopped in a food processor
¼ cup (2 ounces/55 g) raw walnuts, finely chopped in a food processor
2 tablespoons unsweetened almond butter
¼ teaspoon fine sea salt
2 eggs, whisked
Directions:
- Preheat the oven to 350°F (177°C). Grease a 13 by 9-inch (33 by 23-cm) baking pan. Line the bottom of the pan with parchment paper.
- In a medium saucepan over low heat, melt the butter. Stir in the granulated stevia, vanilla, liquid stevia, and cinnamon.
- Remove from the heat and stir in the hemp hearts, seeds, nuts, almond butter, and salt. Add the eggs and mix well.
- Pour the mixture into the prepared pan. Cover with another sheet of parchment paper and use your hands to press the mixture firmly into the pan.
- Bake for 20 to 25 minutes, until lightly browned. Let cool in the pan overnight.
- Remove from the pan and cut into 10 nuts energy bars. Store in an airtight container for up to a week, or freeze for longer storage
tip
I like to grind the almonds and walnuts together so they are broken up a bit, but you can still identify what they are in the nut energy bar.