Photo Credit: Michael Gray/ adobe stock
Coconut and hemp hearts make this a decadent and healthy snack. Recipe credit: Kathy Siegel, MS, RDN, Nutrition Consultant for Manitoba Harvest --www.manitobaharvest.com
INGREDIENTS
SERVES 15
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1 cup Unsweetened Shredded Organic Coconut
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1 cup Almond Butter, Smooth
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1 cup Organic Hemp Hearts
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1/3 cup Organic Maple Syrup
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1 tsp Cinnamon, Ground
DIRECTIONS
1
Pre-heat oven to 325 degrees.
2
Spread the coconut on a baking pan for 5-10 minutes or until thoroughly browned. While the coconut is toasting, mix the other ingredients in a bowl.
3
Add the toasted coconut and mix well. Press the mixture into a wax-lined 8x8-inch baking pan and freeze/refrigerate for at least three hours (overnight is fine).
4
Once set, lift from the pan and cut into 15 squares.