These nut and coconut bars are a delightful mix of crunchy, chocolatey goodness, perfect for snacking any day of the week!
Forget those store-bought granola bars; these homemade crunch nut and coconut bars are where it’s at! With a fun texture and packed with fiber, they’re an ideal snack to keep in your freezer.
Imagine the delightful crunch of quinoa, puffed rice, almonds, coconut, chia seeds, and chocolate chips all mixed together in one tasty bar. Add in the sweetness of brown rice syrup, honey, and creamy cashew butter, and you’ve got a winning combination!
Nut and Coconut Bars
Ingredients
- 1 cup white quinoa
- 3 cups puffed brown rice
- 1 cup sliced almonds
- 1 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- ½ cup mini chocolate chips + extra for topping
- ½ cup brown rice syrup
- ½ cup honey
- ⅓ cup creamy cashew butter
- 3 teaspoons vanilla extract
- ½ teaspoon coarse salt + extra for topping
Instructions
- Line a 9×13-inch pan with parchment paper.
- Toast quinoa in a skillet until golden brown, then transfer to a mixing bowl.
- Add puffed rice, almonds, coconut, chia seeds, and chocolate chips to the bowl and toss.
- In a saucepan, heat brown rice syrup, honey, cashew butter, vanilla extract, and salt until smooth. Pour over the dry ingredients and mix.
- Press the mixture into the lined pan, sprinkle with chocolate chips and salt, and freeze for 1 hour.
- Lift the bars out of the pan, cut into rectangles or squares, and store in an airtight container in the fridge or freezer.
Notes
Feel free to swap cashew butter for almond or peanut butter.