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Combine all dry ingredients in a large mixing bowl.
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In a small saucepan over medium low heat, whisk together almond butter, honey and coconut oil until smooth. Remove from heat.
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Pour almond butter mixture over dry mix and stir until well combined.
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Line a 9 x 13 baking sheet with parchment paper. Press mix evenly into pan. I like to use plastic baggie over my hands for this.
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Place in the refrigerator or freezer for 30 minutes to one hour to set.
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Remove from freezer and gently cut into bars.
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Store in the refrigerator for up to one week. Enjoy!