Paleo Nut Bar Recipe with Chocolate Drizzle

• Baking & Spices

  • 1 tsp Cinnamon
  • 4 oz Organic 80% dark chocolate
  • 2 tsp Sea salt
  • 1 tbsp Vanilla extract, organic
  • 1 cup Wholesome! organic coconut palm sugar

• Nuts & Seeds

  • 1 1/2 cups Almonds, whole raw
  • 1 1/2 cups Cashews, whole raw
  • 1 cup Pecans, raw
  • 1 cup Pepitas, raw
  • 1 cup Walnuts, raw

• Other

  • 1/3 cup Wholesome!™ organic blue agave

Found on aspicyperspective.com

Ingredients

• 1 1/2 cups whole raw cashews
• 1 1/2 cups whole raw almonds
• 1 cup chopped raw pecans
• 1 cup chopped raw walnuts
• 1 cup raw pepitas (pumpkin seeds)
• 1 cup Wholesome!™ Organic Coconut Palm Sugar
• 1/3 cup Wholesome!™ Organic Blue Agave
• 1 tablespoon organic vanilla extract
• 2 teaspoons sea salt
• 1 teaspoon cinnamon
• 4 ounces organic 80% dark chocolate (optional)

Directions

• Preheat the oven to 350 degrees F, and line a 9 X 13 inch baking dish with parchment paper. Set aside. In a large bowl, mix the cashews, almonds, pecans, walnuts, and pepitas. Pour the Wholesome!™ Coconut Palm Sugar, Agave, vanilla extract, sea salt, and cinnamon in a large sauce pot. Bring to a simmer and stir to dissolve the sugar. The moment the sugar is completely melted, and the edges are bubbling, turn off the heat and pour in the nuts. Quickly mix the nuts into the syrup with a wooden spoon, until they are completely coated. Pour the nut mixture out onto the prepared baking sheet. Use a piece of wax paper to press the mixture firmly together. Bake the nut bars on the center rack for approximately 20 minutes until the tops are golden. Then (this is the hard part) allow the nut bars to cool for at least 45 minutes in the pan. Lift the whole pan of nut bars out of the pan, by the edges of the parchment paper. Cut into 24 bars. Spread the bars apart. Break one 4 ounce bar of dark chocolate into pieces and place over a double-boiler to melt. Once melted, pour the chocolate into a plastic bag. Snip off a tiny portion of the corner, and pipe the chocolate over the bars. Allow the chocolate to dry before wrapping. Store in an air-tight container at room temperature for 1 week, or in the fridge for up to a month.