Submitted by: Wanda Weber
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Delicious high-protein, high-fiber bars!
Place almonds, flax meal, shredded coconut, almond butter, and sea salt in a food processor. Pulse briefly, about 10 seconds.
In a small sauce pan, melt coconut oil over very low heat. Remove coconut oil from stove, and stir in stevia and vanilla. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
Press about 1 tablespoon of mixture into each cup of a mini-muffin pan (the one I use is silicone). They fairly jump out when they've hardened, and a single sweetie makes a perfect snack size.]
In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate over bars in muffin pan.
Chill in refrigerator for 1 hour, until mixture hardens. Remove from refrigerator, and pop out of muffin cups.
Makes 36 minis. Store in refrigerator.
*Recipe tweaked from Elana's Pantry. **Feel free to leave out the chocolate topping - they'll turn out just fine without it.