About the Recipe
In moderation, the occasional indulgence in sugary treats can provide a moment of pleasure while maintaining a balanced approach to nutrition, reminding us that a flexible and mindful dietary pattern is essential for long-term well-being. And while this recipe isn't something that should be consumed in large portions or regularly, it's an AWESOME, clean alternative to any candy you buy in a package. It's also a fan fav at parties and potlucks.
Health Benefits Include:
Healthy coconut sugar, with its lower glycemic index and natural mineral content, can be a smarter alternative to refined sugars for those seeking a more balanced approach to sweetening their favorite treats. Maple syrup, when enjoyed in moderation, not only adds a delightful natural sweetness to dishes but also offers antioxidants and some essential minerals, making it a more favorable choice than highly processed sweetenersRich in medium-chain triglycerides and lauric acid, coconut oil offers a potential boost to metabolic health and may support cognitive function when incorporated mindfully into a well-rounded diet. Packed with essential nutrients like heart-healthy fats, fiber, and an array of vitamins and minerals, nuts and seeds can play a vital role in promoting overall well-being and cognitive function when enjoyed as part of a diverse and balanced diet.
Ingredients
-2T coconut oil
-1/2c maple syrup
-2T coconut sugar
-1/2 c seeds (I used pumpkin and sesame)
-1/2 c nuts (or more seeds or quinoa)
-1T almond butter
-1/4tsp baking soda
-hearty pinch sea salt
Preparation
Preheat oven to 325 F.  Line a baking pan w parchment paper or a silicone mat.  Set aside.
Add oil, sugar, and maple syrup to a heavy bottom saucepan on medium heat whisking frequently. You will notice a light brown froth at the top of the mixture after 3ish mins. Keep whisking for another 2ish minutes. Add salt, vanilla, almond butter one at a time. Keep whisking. Add baking soda and whisk for another 30 seconds. It will grow. Do not let it boil over. Add nuts/seed/quinoa and whisk until everything is well incorporated. Using a rubber scraper, scrape mixture onto your lined baking pan and spread evenly to ensure even results. Bake for 15 minutes, rotate the dish and bake for another 5-10 minutes. It is done when it smells like warm caramel, NOT burnt caramel! Remove from oven and allow to cool completely before removing parchment/silicon and break into pieces. Will keep for up to a week if stored in an airtight container. But it won’t last that long! Enjoy :)