COCONUT ALMOND BARS

1. ¾ cup raw Almonds, lightly toasted
2. ¾ cup raw Cashews, lightly toasted
3. 1 ½ cup unsweetened Coconut FLAKES, lightly toasted
4. ½ cup honey
5. 3 Tablespoons water
6. Generous pinch salt
7. 1 teaspoon vanilla (optional)
8. Other ingredients to add: dried fruit, any other nut, seeds (chia, sesame, flax, poppy), vanilla, puffed rice or millet.
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11. Preheat Oven to 325F. Heat honey, salt, water and vanilla (optional) in a small pot over medium heat until it starts bubbling. Stir occasionally. Lower to med-low heat and continue simmering uncovered until honey reaches 270F. This will take about 25 minutes on med-low heat, and will happen rapidly once it reaches 250F.
12. While honey mixture is heating,
13. lightly
14. toast nuts and coconut, in the oven, just until coconut is fragrant and lightly golden about 8-10 minutes.
15. When honey has reached 270F, turn heat off and pour the nuts and coconuts into the pot, stirring well to coat. Mixture may seem dry, but just keep mixing, until evenly coated. Spread out on a parchment lined 8x8 inch pan, or baking sheet, to about ¾ inch thick.
16. Using a greased spatula, spread out evenly and
17. press down firmly,
18. compressing it down as much as you can. Cover with parchment and use the bottom of a cup or pot or even your hands (if it's not too hot) and press down really hard, compacting it as much as possible. This will help the bars stay together when you go to cut them. Let cool uncovered on the kitchen counter for 45 minutes.
19. Once it has cooled, flip onto a cutting board (in one piece) and with a big sharp knife, cut bars before they cool down completely (otherwise they will break when you try to cut them).
20. After you cut them, let them cool down completely on parchment (a couple hours) before storing. Store in an air tight container layered with parchment, or just leave them on the counter like I do and watch them disappear. Or wrap them individually with parchment and string.