1tablespoonsunflower butter or almond or peanut butter
1teaspoonvanilla extract
¼cupcoconut flour or almond meal
1cupunsalted macadamia nuts, chopped and toasted*
½cupsliced almonds
½cupsweetened shredded or flaked coconut, toasted*
½cupdried oats
Instructions
Preheat the oven to 300°F and line a 8-inch baking dish with a sling made from parchment paper.
In a small bowl, whisk together the agave, sunflower butter, vanilla extract, and coconut flour. Set aside.
In a large bowl, combine the macadamia nuts, almonds, coconut, and oats.
Pour the agave mixture over the nut mixture and stir until combined.
Transfer the mixture into the prepared baking dish and tightly pack the mixture down in the baking dish with slightly wet hands, creating an even surface.
Bake for 20 minutes. Remove from the oven and allow to cool in the baking dish on a cooling rack for 1 hour.
Using the overhang from the sling, gently remove the plaque and cut evenly into 8 bars.
Notes
*To toast, heat in a skillet over medium-low heat, stirring constantly until golden.