Healthy Nut Bar Recipe

Author: Kelly the Kitchen Kop

3 cups ground or finely chopped crispy almonds I had some bigger pieces in there and it was fine – crispy nuts are something I always keep on hand in the freezer. When I get low, I soak more that night. They’re great to toss into recipes or give the kids for a quick snack. Soaking and drying them is easy and increases the nutrients in the nuts significantly.
3 cups chopped crispy pecans You can actually use any type of crispy nuts you like, they all taste good in this recipe.
1 cup dried fruit raisins, dried cranberries, dried cherries, etc.
1/2 cup organic no GMO chocolate chips – the mini size if you can find them
3/4 cup real maple syrup
2 Tablespoons organic molasses more on this and the other natural sweetenersbelow
2 Tablespoons raw local honey or if you don't have a local source find raw honey here

Mix everything together and spread onto a cookie sheet greased with either coconut oil or butter.
Bake at 275* for 40 minutes. (A little longer if you want it crunchier, just don't let it burn.) Let cool so they can crisp up, then cut into serving size pieces and store in the freezer if you’re making a lot to keep on hand. The amounts here are actually a double batch, but it fit perfectly on my c ookie sheet. Next time I’ll make two cookie sheets of it so I can freeze some for school lunches. (NOTE: I just made these again before posting and this time I didn't chop my pecans as small so it made a thicker batch on one cookie sheet. They came out more chewy and less crunchy, so if that's the case with your batch, you may want to spread it out over a couple cookie sheets.)