Delicious snack with coconut, almonds and cranberry. Not exactly cookies and not exactly an energy bar. Kind of a very, very tasty combination between the two. Gluten-free, low-carb and no harmful white sugar.
- 16 pieces
2 cups coconut flakes
2 cups sliced unroasted almonds
1.25 cups dried cranberries
2 tablespoons unroasted sesame seeds
1/2 cup almond flour
1/4 cup melted coconut oil
1/4 cup almond butter (you can use regular butter, less delicious)
1/4 cup agave nectar
1 tablespoon almond extract
3/4 teaspoon baking soda
Preheat oven to 160 degrees. Line a baking pan with baking paper and spray the paper with oil or spread an extra thin layer of coconut oil on it.
Mix the liquids in a bowl until the mixture is even.
Mix in the almond flour and baking soda.
Add the sliced almonds and coconut.
Mix well then add the cranberries in folding motions.
Transfer the mixture to a pan and spread evenly.
Bake for 20-25 minutes until light brown.
Cool completely and then cut into snacks with a pizza roller knife.