I’m a serious snacker. It has always been my diet downfall and the only way I know to combat it is to keep healthy, filling snacks around me at all times. Because of this, I go through about a dozen cliff bars and the like weekly. I got to thinking that making them can’t be all that hard, right? Here goes nothing:
1/4 C coconut oil
1 C peanut butter (I used Teddy but I’m sure anything natural will give you the same results)
1/2 C agave nectar
1 tsp vanilla
2 3/4 C quick oats
1/2 C shredded coconut
1/4 C sliced almonds
1/4 C salted sunflower seeds
1/2 C chocolate (I used our leftover chocolate easter bunnies because those are NOT snacks that I want sticking around.)
- Line an 11 x 7 baking dish with waxed paper
- In a sauce pan, melt coconut oil, peanut butter and agave nectar, stirring consistently.
- While you’re melting, combine oats, shredded coconut, almonds and sunflower seeds in a separate bowl.
- When the peanut butter mixture is melted and smooth, remove from heat and fold in vanilla and dry ingredients.
- Press the mixture into the prepped pan, on top of the waxed paper. You have to really press it in there or the bars will come out crumbly. I used a meat tenderizer to press it in but I’m sure a heavy-duty spatula or the back of a small bowl would work just as well.
- Because I was upcycling some chocolate easter bunnies, I broke them into small pieces and melted them in the microwave by nuking them on high in 25-second increments until they’re melted.
- Once melted, I just used a spatula to spread the chocolate on top of the bars.
- Because I’m impatient, I tossed the whole pan in the fridge to cool but I’m sure you could just leave it on the counter for a few hours. Once cooled I dumped the whole batch out onto a cutting board, diced em up and wrapped them individually with plastic wrap.