Coconut and Chocolate Peanut Butter Nut Bars

1/2 cup almonds, crushed

1/2 cup cashews, crushed

1/2 cup hazelnuts, crushed

1/2 cup pecans, crushed

3/4 cup unsweetened coconut flakes

2 tablespoons cacao nibs

1/2 cup maple syrup

2 tablespoons coconut sugar

2/3 cup fresh ground peanut or almond butter

2 tablespoons coconut oil

2 tablespoons cacao powder

1/4-1/2 teaspoons sea salt (depending of if nut butter is salted or not)


1 cup semisweet chocolate chips

1 1/2 tablespoons fresh ground peanut or almond butter

1 teaspoon coconut oil

2 tablespoons unsweetened shredded coconut

1 tablespoons cacao nibs

Line an 8 x 8-inch pan with plastic wrap.  Set aside.  In a large bowl combine, nuts, coconut flakes, and cacao nibs.  Stir to combine.  Set aside.  In a small saucepan add peanut butter, coconut oil, cacao powder, and sea salt.  Bring to a slow boil over medium heat.  Whisk until smooth and continue to to cook for an additional minute or two until mixture is creamy and starting to thicken.  Pour hot mixture over nut mixture and stir to combine.  Press firmly into the prepared 8 x 8-inch pan.  Cover with another sheet of plastic wrap and tamp down more using the bottom of a drinking glass.  Place in refrigerator until cooled and set.

To make the chocolate topping over low heat melt chocolate chips, peanut butter and coconut oil. Stir until creamy and smooth.  Spread over the top of the nut bar mixture.  Smooth top and sprinkle with coconut and cacao nibs.  Return to refrigerator until firmly set then cut into bite size bars.  I like to cut them 1 x 1 1/2-inches.  Store in refrigerator or freezer.  I like them frozen, personally.

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