Makes... roughly 16-20
+ 1/2 cup Raw Turbinado Sugar
+ 2/3 cup Almond Butter (ingredients of only dry roasted, unsalted almonds)
+ 3 tbsp Coconut oil
+ 1/4 cup sliced Almonds
+ 3 tbsp Almond Milk
+ 1/4c Unsweetened coconut flakes
+ 1/2 cup Old Fashioned Oats
+ 2 tbsp Cocoa powder
+ 1 tsp Vanilla
+ 1 tsp salt
In a saucepan, over low heat, combine the sugar, oil, and almond milk. When the sugar has dissolved, add the cocoa powder and stir to mix thoroughly. Add the vanilla and almond butter, stirring until it softens. Once this happens, remove from heat. Add the oats, salt, almonds and coconut and mix.
Line a baking sheet with parchment. Using a cookie scoop (or spoon) create little heaps of the mixture. Give them an extra press to make sure they are nicely packed together. Place in the refrigerator to chill until ready to consume.
I like to add extra salt to these if taking them on long hikes or cycling trips.