So I’m doing a juice & food cleanse right now. I’m SUPER excited about it because as you may already know I freakin’ like doing them. It isn’t that I believe they’re great in the moment, it’s that I really like how I feel afterwards. The huge benefits? How obvious my skin looks, just how much great sleep I get and how differently I find yourself thinking about food.
I’ll have updates for you over the cleanse soon; in the meantime I’ve been looking at these pubs on the counter most of yesterday. I made them last week for Tony because he’s all like I have to get in shape for baseball period – that is as he continues to eat chocolate covered doughnuts for breakfast. I believe he could consume just about anything and still appear good. No laughing matter.
Anyway these bars are everything I’ve wanted to make for a very long time. My granola bar obsession peaked when my friend Maegan and I journeyed around Kansas Town We had probably the most amazing coconut granola bar at Kaldi’s espresso and ever since then I’ve been dying to make my own.
The beautiful part about granola bars is you could essentially add anything to them that you’d like. This one is fairly simple. The bottom is made up of oats, honey and a nut butter. The others? Up to you! You can essentially sub any kind of nut for the cashews and whatever kind of dried fruit you’d like for the cranberries. Individually, I believe cherries will be fantastic. Or if you want to get real delicious, then add mini chocolate potato chips. GOD THAT SOUNDS GOOD. ALL OF IT SOUNDS SO GOOD.
Sorry about that caps. Do I mention I’m composing this late at night and dreaming about my typical midnight snack of peanut butter, banana and chocolate chips? Also, remember the juice/food cleanse. Forgive me for any spelling errors. I really like you.
And… I hope you love these bars! They’re FILLING, nutritious and wholesome. In the event that you make them make sure to tag #ambitiouskitchen on Instagram so I can check ’em out. xoxo.
5.0 from 1 reviews
3/4 cup unsweetened coconut flakes
1 cup unsalted cashew halves
1 tablespoon chia seed products (optional)
1/2 cup dried out cranberries, coarsely chopped
1/2 cup honey (brown grain syrup if vegan)
1/2 cup unsalted creamy almond butter
2 teaspoons coconut oil
Collection a 9-inch square pan with parchment paper. In a large dish combine oats, cashews, coconut, chia seed products and dried out cranberries.
Place medium saucepan over medium low temperature and add honey, almond butter, coconut oil, sodium, cinnamon, and vanilla; stir until warm and coconut oil is usually melted with almond butter. Add moist ingredients to dried out ingredients and mix well to mix and coat the oat/cashew/coconut combination. Transfer mixture to prepared skillet and press firmly down to pack pubs tightly and ensure they stay together. The harder you press, the more they will stay together – therefore press them in very firmly!
Place skillet in fridge for 1-2 hours or until company. If you’d like to speed up the process, place the skillet in the fridge for 10 minutes. Cut into 16 pubs. Bars could keep at room temperature for a week, or longer within the fridge. I love to independently wrap my bars in plastic wrap for get and go snack foods through the week – or maintain a few in my own car for post workout routines.
You can even bake these if you like crunchy bars: Bake for 10-15 a few minutes or until firm then remove from range and keep at area temperature to cool. Don’t bake much longer or they will become very hard.
Feel free to sub another nut instead of cashews and make use of any type of nut butter you would like instead of the almond butter. These granola pubs are very flexible! Try dried cherries or apricots instead of cranberries!
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If I’d replace the almond butter with peanut butter, will I have to replace the coconut flakes as well? Can peanut and coconut coexist within the same formula? What can you suggest?
I actually replaced the cranberries with raisins and will use less honey the next time as the bars were too special for a treat or breakfast.
Very filling and great tasting though.
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