The Ultimate Nut Bar

The Ultimate Nut bar

Ingredients

Almond Shortbread Crust

• ½ cup coconut oil, softened.
• ½ cup powdered sugar, sifted
• 1 cup all-purpose flour
• ¾ cup almond meal
• ½ tsp salt

Nut-toppings

• ½ cup coconut oil
• 1 cup packed brown sugar
• ½ cup coconut nectar
• 1 tbsp apple cider vinegar
• 2 tsp vanilla
• ¼ tsp salt
• 3 eggs, lightly beaten
• 2 cups mixed nuts, unsalted, un roasted

Instructions

Almond Shortbread Crust

• Preheat oven to 350 degrees F with rack in the middle position. Line a 9 X 9 inch baking dish with parchment.
• In a stand mixer, beat together the coconut oil and powdered sugar on medium high speed. Beat until completely combine, scarping down the sides as necessary.
• Add the all-purpose flour, almond meal (remember the left over almond pulp from when you made almond mylk, now is a good time to use it), and salt. Beat on low speed until just starting to come together. The dough may seem crumbly, but when pressed with your fingers it should hold together.
• Press the dough into the prepared baking dish, making it as compact and even as possible. Prick with a fork all over and bake for 20 minutes, until the edges start to turn a golden-brown. Remove from oven and let cool.

Nut-toppings

• In a small saucepan, melt coconut oil over medium heat.
• Whisk in brown sugar until smooth, remove from heat.
• Whisk in honey, apple cider vinegar, vanilla, and salt.
• Whisk in eggs.
• Sprinkle mixed nuts on top of cooled almond shortbread crust.
• Pour egg mixture over top.
• Bake on bottom rack in 350 degrees F (180 C) oven until filing is set, 45 minutes.
• Let cool completely in pan on rack.

Enjoy!