MAPLE PECAN FAT BOMB BARS

SNACKS

THE PREPARATION

• 2 cups Pecan Halves • 1 cup Almond Flour • 1/2 cup Golden Flaxseed Meal • 1/2 cup Unsweetened Shredded Coconut • 1/2 cup Coconut Oil • 1/4 cup “Maple Syrup” (recipe here) • 1/4 tsp. Liquid Stevia (~25 drops)

MAPLE PECAN FAT BOMB BARS

THE EXECUTION

1. Measure out 2 cups of pecan halves and bake for 6-8 minutes at 350F in the oven. Just enough to when they start becoming aromatic. 2. Remove pecans from the oven, then add to a plastic bag. Use a rolling pin to crush them into chunks. It doesn’t matter too much about the consistency, but I like to get relatively large chunks so I can see them in the bars as I eat it. 3. Mix the dry ingredients into a bowl: 1 cup Almond Flour, 1/2 cup Golden Flaxseed Meal, and 1/2 cup Unsweetened Shredded Coconut. 4. Add the crushed pecans to the bowl and mix together again. 5. Finally, add the 1/2 cup Coconut Oil, 1/4 cup “Maple Syrup” (recipe here), and 1/4 tsp. Liquid Stevia. Mix this together well until a crumbly dough is formed. 6. Press the dough into a casserole dish. I am using an 11×7 baking dish for this. 7. Bake for 20-25 minutes at 350F, or until the edges are lightly browned. 8. Remove from the oven, allow to partially cool, and refrigerate for at least 1 hour (to cut cleanly). 9. Cut into 12 slices and remove using a spatula.