This recipe is derived from it’s original version in the book Hungry for Health (Susan Silberstein).
– 1.5 cups raw almonds
– 1.5 cups raw cashews
– 1.5 cups raw shredded unsweetened coconut
– 3/4 cup agave (or honey)
– 1/4 cup peanut butter (or almond butter or tahini)
– 1 tblspn vanilla extract
– 1 tblspn flax seeds
– 3/4 tspn sea salt
In a food processor (or blender), chop nuts until fine. Add agave, coconut, vanilla, sea salt, and peanut butter. Blend until smooth. Place in a square pan and let it sit in the freezer for about 20 minutes. Cut into 1 inch squares and serve.
For an extra treat, pour melted dark chocolate over the top before freezing!
Made these this weekend and absolutely loved them. I didn’t have flax seeds so I made it without but I followed your advice and melted chocolate on top – so yummy.
Oh, and I substituted soy butter for peanut butter. Worked great!