Who doesn’t love nuts? It’s one of my favorite snacks and I usually put nuts into everything I make much to my youngest son’s dismay – he picks the nuts out of everything. I make sure I set next to him LOL. He’s 20 now but when he was younger and I used to set up a booth at the farmer’s market my kids always wanted to sell something to make money. One of the ventures was Nick’s Nuts … yep the kids who doesn’t like nuts was selling Nick’s Nuts!
Anyways, back to the recipe. I was looking to create a snack that was low carb with protein – this from an ex-carboholic! With my health-style journey in the last year I have discovered that I can be perfectly happy (and feel good) with less carbs – I would never have believed it! This recipe is pretty flexible and you can sub in different nuts if you’re short as long as you keep the amounts roughly the same.Print
It’s like eating creamy but crunchy peanut butter off the spoon except you can pick the pieces up!
1/2 cup Organic coconut oil, melted
1/2 cup natural peanut butter (smooth or crunchy)
1 cup pecans, toasted and chopped
1 cup walnuts chopped
2 TBSP pumpkin seeds
2 TBSP sliced almonds
1 TBSP chia seeds
1 TBSP hemp seeds
1 teaspoon honey
1 teaspoon vanilla extract
1 oz 85% dark chocolate, melted
1/2 TBSP Organic coconut oil, melted
Line a large cookie sheet with parchment paper, set aside.
Mix peanut butter, melted coconut oil, honey and vanilla extract together until well blended and liquidy. Add remaining bark ingredients and mix well. Spread the mixture out on the wax paper. Set aside.
Melt the topping ingredients and mix together and drizzle over top of the bark mixture on the cookie sheet.
Place in the refrigerator to harden. Once hardened, you can break into pieces and store in an air-tight container in the fridge or freezer as it becomes very soft when left at room temperature.