The recipe has its roots from the popular paleo blog site, Mark's Daily Apple. Mark Sisson is a very knowledgable guy with an emphasis on health and fitness, and has been a proponent of the paleolithic approach for quite some time. He has all kinds of well written articles on his website, as well as a happenin' podcast. It is from Mark's site that Marla Sarris adapted the recipe for her hit food blog Paleoporn.net. Without further adieu, lets see the recipe.
1 cup almonds
1 cup cashews
1 cup sunflower seeds
1-2 cups dried froot
2 cups coconut flakes
1/4 cup dark chocolate chips
1/3 cup of coconut oil
1/3 cup sunflower or olive oil (I used olive)
1/4 teaspoon of vanilla extract
1 tablespoon of brown sugar or some cinamon
1 dash of sea salt
Prepare your cooling dish. Get a 9x13 glass baking dish and layer it with parchment paper.
Combine nuts in a large mixing bowl. Mix.
Take 1 cup of mixed nuts and add to a food processor. Pulse very briefly. This one coup will give the bar a chunckier texture with near whole pieces. The other two cups of nuts will be pulsed well. Transfer the 1 cup to another dish when done.
Finely pulse the remaining two cups of assorted nuts in the food processor.
Mix all the nuts back together.
Now add your coconut flakes and dried fruits of your choosing, along with your chocolate chips (if you want them). Go eaasy on the chocolate. This is already a sweet snack with the honey and fruit. Mix the ingrediants together.
Now for the sauce. Add the coconut oil, sunflower/olive oil, brown sugar, vanilla, and salt in a saucepan. Turn on the stove to low-medium heat. Stir occasionally until the mixture begins to bubble. Remove from heat.
Pour the honey mixture into your dish containing the nut mixture. Stir together until well blended.
Scoop the completed mixture into your 9x13 baking dish which should be layered with parchment . Use a spoon or a damp hand to evenly press the mixture into the dish. Let settle for two hours. I'm not sure why you have to do this for so long, but trust me, it makes the bars taste so much better, if only for psychological reasons.
Place in the freezer for one hour to complete the hardening process.
Take the dish out and use the bottom parchment paper to easily transfer the nut mixture onto a cutting board. Cut into whatever size you desire. I did palm sized squares and it resulted in 15 even bars.
Store in freezer in a container. I layer mine with left over parchment paper.
I cannot overstate how incredible these things are. The cavemen didn't rock it like this back in the day, but us paleolithic eaters of the modern era can make this on a regular basis and still kick it like it's 2 million B.C.