Instructions
Step 1
Heat your oven to 375 degrees and line an 8x8 inch pan with parchment paper.
Step 2
Place the chopped almonds on a large baking sheet lined with parchment paper and bake for 5 minutes. Remove from the oven, sprinkle the sunflower seeds on top and bake for another 4 minutes. Remove from the oven, shake the mixture and sprinkle with coconut. Bake for another 2 minutes or until coconut is golden brown. Remove from the oven and let cool.
Step 3
In a large bowl, whisk together the egg and monk fruit sweetener, blending until smooth.
Step 4
In a separate small bowl, melt the almond butter and coconut oil in the microwave (or a double boiler!) until smooth, about 30 seconds. Add the mixture to the egg mixture whisking until smooth.
Step 5
Add in all the nuts, coconut and sea salt and stir until well combined. Finally, break the LGF Cookie Dough Bars into pieces with your hands and use a spatula to stir the mixture.
Step 6
Transfer the mixture to the baking dish, ensuring to press the mixture down firmly with the spatula.
Step 7
Bake for 10-12 minutes, or until the top of the bars are a light golden brown colour. Remove from the oven and allow the mixture to cool completely before transferring to a cutting board and slicing into 8 bars.
