This recipe is from The Primal Blueprint Cookbook.
1 cup slivered almonds
1 cup hazelnuts
1 1/2 cups pecans
2/3 cup flaxmeal
2/3 cup shredded coconut (unsweetened)
1/4 cup unsalted almond butter (or other nut butter)
1/2 teaspoon salt (optional)
1 1/2 teaspoon blackstrap molasses
1/4 cup melted coconut oil
1/2 cup dark chocolate chips or dried fruit
Place almonds, hazelnuts, pecans, flaxmeal, shredded coconut, nut butter, salt and molasses in a food processor. Depending on the size of your food processor, you may have to put in half the nuts, pulse a few times and then add the rest. Process until the consistency is fairly smooth(but not completely so), then drizzle in the oil until a coarse paste forms. Stir in chocolate or dried fruit, if using. Scrape the batter into an 8×8 inch pan lined with parchment paper and press down evenly to fill the pan. Chill in refrigerator for at least 1 hour and preferably more, until the bars harden.
Servings: 12 bars