Description
Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. Perfect for enjoying as is, including in snack packs!
Ingredients
- 2 teaspoon coconut oil, melted
- 1 cup slivered almonds
- 1 cup sliced almonds
- 1 cup pumpkin seeds
- 3 tablespoons sesame seeds
- 3 sheets of roasted sushi nori, crushed into small pieces, reserve some for garnish
- 6 tablespoons brown rice syrup
- 3 tablespoons honey
- 3 tablespoons tamari
Directions
- Preheat oven to 320F. Prepare nonstick baking mat on baking traying, ready for use.
- Coat a large mixing bowl with the melted coconut oil, along with a spoon you plan to use for mixing.
- Lightly toast almonds and seeds and combine fully in bowl with the crushed nori.
- In a small saucepan combine brown rice syrup, honey, and tamari with a whisk. Heat, bring to a controlled gentle boil and cook for 5-6 minutes, or until the base has thickened, whisking often.
- Pour the thickened syrup over the almond mixture and combine thoroughly, ensuring that all the nuts and seeds have been coated and combined well.
- Pour the mixture immediately on top of a non-stick baking mat and tray, press firmly down, evenly, approximately 12” by 9” for the length and width. Sprinkle remaining garnishing nori on top.
- Bake for 8-10 minutes, or until golden. Remove from oven and cool until easy to manage with hands.
- Cut into pieces and allow to cool fully. Enjoy immediately, or store in airtight container and enjoy later as a snack.
Description
Blogger Tati Chermayeff of Healthful Blondie shares a simple, 4-ingredient treat that’s gluten-free, vegan and will satisfy your sweet tooth – No-Bake Pecan and Raspberry Bark!
Ingredients
- 1/2 cup pecan halves
- 9 ounces of chocolate chips
- 1 tablespoon coconut oil
- 2 tablespoons dehydrated raspberries
Instructions
- Line a small baking sheet with parchment paper.
- In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between until melted.
- Pour pecans into the melted chocolate and spread across the lined baking sheet.
- Sprinkle some dehydrated raspberries on top and place in the fridge or freezer for 20-30 minutes until firm.
Description
Blogger Liz Moody shares how delicious, nutritious and easy it is to create your own vegan Pecan Pie Nut Butter. It’s like stepping into a winter-wonderland full of flavor!
Ingredients
- 3 cups raw pecan pieces
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine grain sea salt
- 2 tablespoons maple syrup
Instructions
- Toast the pecans on a parchment-lined pan at 350F until fragrant and golden, about 10 minutes.
- Add to a food processor and process until very smooth, scraping down the sides if necessary, about 3-5 minutes.
- Add in the cinnamon, salt, and maple syrup and process for 30 seconds.
- Transfer to a small jar and store in the fridge for up to a month…Enjoy!
Description
Blogger Andie Mitchell shares a delicious and nutritious vegetarian (and dairy free) treat everyone will love – Chewy Coconut Pecan Granola Bars with Cranberries!
Ingredients
- 1/2 cup pecan pieces
- 2 cups old fashioned rolled oats
- 1 cup crispy rice cereal
- 1/2 cup dried cranberries
- 1/3 cup unsweetened coconut flakes
- 1/3 cup coconut oil
- 1/3 cup honey
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325F. Line a 9-inch square baking pan with foil. Spray the foil with cooking oil spray.
- In a large bowl, combine the pecan pieces, oats, cereal, cranberries, and coconut flakes.
- In a small saucepan, heat the coconut oil, honey, brown sugar, vanilla, and salt over medium heat until the coconut oil is melted and the sugar has dissolved.
- Pour the honey mixture over the oat mixture and stir well to coat all of the dry ingredients.
- Transfer the granola mixture to the prepared pan and use a rubber spatula to firmly press the mixture into the pan. Moisten your fingers with water and press again to really pack the bars down (this will help prevent them from crumbling later).
- Bake for 10 minutes. Remove the pan from the oven and use a rubber spatula to pack the mixture down once more. Bake for an additional 7 minutes. Let cool on a wire rack, then refrigerate for at least 2 hours.
- Cut into 12 bars.
- Bars will keep for 5-7 days in an airtight container at room temperature, but they hold their shape better if stored in the refrigerator!
