Line a 9x9 baking pan with parchment paper. In a bowl, place the mixed nuts, almond or hazelnut meal, coconut, cinnamon and salt. Stir ingredients until combined and set aside. In a saucepan, add the nut butter, coconut oil, maple syrup and vanilla extract. Keep heat on and stir gently. Continue stirring until a smooth paste forms. Add paste to nut mix and stir until nut mix is coated with paste. Pour the mixture into baking pan and distribute evenly. Place pan in the refrigerator for one hour or until mixture has set. Cut into 12 pieces and wrap individually; store extra portions in the refrigerator.
from the NSM Nutrition Team recipe box
Anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan