These are a perfect on-the-go breakfast or snack during the day to tie you over until the next meal. They are low carb, sugar free, grain free and gluten free.
200 grams mixed raw nuts (such as almonds, pecans, hazelnuts, brazil nuts, walnuts)
100 grams mixed seeds (such as chia seeds, pumpkin seeds, sunflower seeds, sesame seeds, linseeds/flaxseeds)
50 grams coconut (flakes, chips, shredded or desiccated)
2 tablespoons coconut oil
4 tablespoons tahini or nut butter (such as almond or peanut)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon honey or maple syrup (or sweetener)
1/4 cup dark chocolate chips, cocoa nibs or unsweetened dried berries (optional)
MELT, MIX, BLEND, PRESS, BAKE…
Melt the coconut oil and tahini or nut butter together with the sweetener. Allow to cool slightly and whisk in the eggs. Mix in with the rest of the ingredients. Blend the nuts, seeds and coconut together, leaving some chunks. Mix together with the egg, coconut oil and tahini mix. Mix in the dark chocolate chips or dried berries if using. Pour into a lined baking tray and press in. Bake at 180 degrees celcius for 20 minutes, making sure not to burn. Allow to cool and cut into bars. Store in an airtight container or the fridge.