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1/3 c pure honey
2 Tbsp coconut flour
1 Tbsp almond butter (or any all natural nut butter)
1 1/3 c coarsely chopped nuts
½ c chopped dried fruit
1 c unsweetened coconut flakes

Preheat oven to 300ºF

Line 8×8 or 9×9 baking dish with parchment paper, leaving ends hanging
over two sides.
In a large mixing bowl, combine honey, coconut flour, and nut butter. Stir until well mixed.
Add nuts and dried fruit to mixture. Stir well.
Add coconut flakes to mixture. Stir well.
Place mixture in baking dish. Press firmly so that ingredients hold together.
Bake 20 minutes.
Cool to room temperature. Then place in refrigerator.
Cut into bars. Wrap individually, if desired. Store in refrigerator.

Notes:

Can use any combination of fruit and nuts: almonds, cashews, pistachios, flax seeds, pumpkin seeds, golden raisins, papaya, cherries. Try to use unsalted, raw nuts and
as unsweetened dried fruit (most fruits do have added sugar).
Chop nuts and fruits, then measure. This should be a “rough chop”—not tiny pieces.
Maple syrup or agave are not great substitutions for the honey. The bars do not bind as well!
Bars will bind and stick together much better after refrigeration.

Yield: 8 bars

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2 cups old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
1/2 cup agave syrup or honey
1/4 cup packed brown sugar
1/2 cup vegan chocolate chips or favorite trail mix

Preheat the oven to 350°F.

Spread the oats and coconut on a baking sheet.
Place in the oven and toast for 10 minutes, stirring occasionally, until
lightly browned.
Meanwhile, combine the peanut butter, agave syrup or honey, and brown sugar in a small saucepan over medium heat. Cook until the brown sugar has completely dissolved, stirring continuously so as to prevent scorching.
Add the toasted oats and coconut to the peanut butter mixture along with the chocolate chips or trail mix and stir to combine. Set aside to cool for 10 minutes. Working with dampened hands, shape into half-inch balls and refrigerate for at least an hour before serving.

Yield: 3 dozen

Note: This is super sweet! Might want to cut back slightly on the sugar.