Remember these granola bars from JK Gourmet?
My first bite of the nuts & seeds flavor was heavenly. By my second bite, I was mentally trying to create a homemade replica of the delicious bar I held in my hand.
Technically I failed at recreating it.
Luckily, I randomly made a healthy toffee recipe that knocked my socks straight off.
From now on, I’ll leave the granola bar making to JK Gourmet, and keep the toffee right where it needs to be…
in my belly!
What I love about this recipe, is that it’s so customizable! Had I know the outcome, I totally would have added protein powder, flax seeds, and chia to increase the fiber, protein, and omegas in this delicious snack.
Each bar is 200 calories, and is relatively high in fiber, and provides just a bit of protein. It’s a perfect mid-morning snack!
Guilt-free Nuts & Seeds Toffee Squares
Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
The best mistake I’ve ever made in my kitchen. Dairy-free toffee made with honey, almond butter, nuts & seeds.
Yield: 16 bars
- 1 cup roasted almond butter
- 3/4 cup unpasteurized pure honey
- 1/4 cup raw sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 1/4 cup raw walnuts, chopped
- 1/4 cup raw almonds, chopped
- 1/4 cup raw pecans, chopped
- 1/4 cup raw pumpkin seeds [peptias]
Line a 9×9 square pan with parchment paper across both sides for easy lifting and set aside. Combine nuts and seeds in a medium size bowl and set aside.
Place honey in a medium saucepan and cook over low-medium heat, stirring constantly until it reaches a simmer. The honey should begin to foam. This is okay! Just don’t stop stirring. Continue to stir for another 8 minutes. Add almond butter and turn the heat to the lowest setting. Continue stirring the honey + almond butter until it begins to thicken, about 2-3 minutes. When it gets hard to stir, add the nuts and seeds. Mix until combined.
Immediately drop the hot mixture into the prepared pan and smooth it with a damp spatula. Sprinkle some extra shredded coconut on the top if you’d like.
Allow the mixture to cool on the counter for at least an hour.
Lift out of the pan [still on parchment] and cut into bars. Store in the fridge for up to 2 weeks, or freezer for up to a month.
Next time, I’m going to:
- decrease the honey by 1/4 cup, lowering sugars to just under 10g a serving [currently at 13g sugars]
- add protein powder, to increase the protein to a total of 8g per bar
Toffee protein bar? Heck ya!
After Kevin and I snacked on a couple, I wrapped up each bar in plastic wrap, put them in a ziploc bag, and placed them in the freezer.
I brought a couple squares along with me to our company golf tournament yesterday. Although we did more lounging than golfing, we were the only team that remained hydrated, and full of healthy food.
If you’re wondering why they are wearing crazy hats, it’s because there was a contest for the best dressed team.
Ya, I didn’t wear a crazy hat, but I had green on!
Darn sand pits. I actually enjoy raking them, but getting the ball out is no fun!
Do you golf?
What mistake have you made in the kitchen that turned out to be a tasty new recipe?