- 1/2 cup raw unsalted almonds
- 1/2 cup pecans
- 1/4 cup coconut oil or 1 tbsp butter and 1 tbsp. olive oil
- 1/2 cup peanut butter
- 2 tbsp. blackstrap molasses
- 1 tsp. honey
- pinch of salt
- 1/4 cup flax seed
- 1 tbsp. chia seeds
- 1 tsp. vanilla extract
- 1 tbsp. instant espresso I like Nescafe Gold Espresso Instant Coffee
- 1/4 cup sesame seeds or hemp seeds
- 1/2 cup cranberries or any dried fruit
- 1/2 cup butterscotch chips
Preheat oven to 400 degrees.Line baking sheet with parchment paper. Toast nuts in oven until just golden (7 minutes). Let cool.Transfer nuts to a food processor. Add in flax seeds. Pulse until nuts are coarsely chopped.In a large stainless steel mixing bowl, combine coconut oil, peanut butter, molasses, honey and sea salt. Heat this mixture over a pot of boiling water. Create a double broiler. It will melt quickly.Once melted, take the bowl off the heat and add vanilla, coffee granules, chopped nuts, sesame seeds, chia seeds, cranberries and butterscotch chips. Mix well.Place on a large rimmed baking sheet and line it with parchment paper for easy lifting at the end.Put in the freezer for 1 hour. Cut into bars and place in zip loc bags. Freeze. Serve frozen
