|125 ml||almond butter|
|125 ml||coconut oil|
|30 ml||xylitol — granulated|
|5 ml||Vanilla essence|
|1||vanilla pod — seeds only|
|80 ml||desiccated coconut|
|200 g||pecan nuts|
Line a 16cm x 16cm square dish with baking paper.
Combine the almond butter, coconut oil, xylitol, vanilla essence and vanilla seeds in a microwave-safe bowl.
Microwave for 1 minute. Whisk the mixture and microwave for a further 20-30 seconds until the oil and nut butter has melted and the mixture is smooth.
Stir in the coconut and pecan nuts. Pour the mixture into the prepared dish.
Smooth out the top and refrigerate for 1 hour until firm. Cut into 10 bars. Keep the bars refrigerated.
TIP: Replace the pecan nuts with your nut of choice – anything from raw hazelnuts to macadamias will work in this recipe.