(Use organic whenever possible)
Dry Ingredients:
1 cup skinless almonds or walnuts
1 cup pecans
2 cups shredded coconut
1/2 cup almond flour
1/2 cup coconut sugar
1/4 cup cocoa powder
1 Tbsp cinnamon
1/2 tsp salt
Wet Ingredients:
1 large egg white
1/4 cup butter or coconut oil, Melted
2 Tbsp water
Instructions:
1. Preheat oven to 300F and line a large, rimmed baking sheet with
parchment paper.
2. Put the butter or coconut oil onto melt. Set aside to let cool.
3. Chop the nuts to size desired (food processor helpful).
4. Thoroughly mix the dry ingredients in a bowl.
5. Put the cooled, melted oil in a mixing bowl and add the egg white and
water; blend.
6. Add the wet ingredients to the dry and mix until it is of the consistency
you desire. The baking process will make it clump together more.
7. Pour onto the prepared baking sheet and bake 20-30 minutes at 300F,
turning once half-way through cooking.
8. Remove and let cool for at least half an hour before storing in enclosed
container. No need to refrigerate if used within a few days.
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