Yes, I know “simple” is so over-used. . . by recipes where one of the ingredients is puff pastry, or Nutella, or boxed cake mix. But this is the real deal, old-fashioned simple. I promise
If you don’t opt for the toppings, these are the simplest, easiest, no-brainiest bars ever to be.
There are literally 3 ingredients, no baking. Only measuring. Measuring just three ingredients. Of course, I couldn’t leave well enough alone and added fancy toppings (freeze-dried raspberries, melted chocolate, and almonds). But those are totally optional.
The other amazing thing about these bars is that they’re so versatile. While peanut butter would be delicious, or you can make them with whatever nut butter you have in the pantry, I made them with a blend of nut and seed butter that I discovered this week at the grocery store by chance: NuttZo 7 Nut & Seed Butter. Variety is the spice of life, so this unusual blend of cashews, almonds, hazelnuts, Brazil Nuts, chia seeds, flax seeds and pumpkin seeds stole my heart.
- NuttZo is a “beyond organic” brand because, in addition to being organic, their product is non-GMO, vegan, kosher, certified gluten-free, a B-Corp, and a women-owned business.
- Nuttzo founder Danielle LiVolsi created the non-profit Project Left Behind, which supports orphanages and neglected children around the world through volunteering, donations, and funding (Danielle herself has two adopted boys, one of which has a severe vitamin deficiency and was the inspiration for NuttZo 7 Nut & Seed Butter).
If any of this matters to you, go find NuttZo.
The honey that I used to develop this recipe is a hyper-local, eucalyptus-infused, San Francisco version. After licking the spoon, I can report that it does indeed have the faintest flavor of eucalyptus. I purchased mine at Bi-Rite Market on Divisadero Street, I encourage you to look for it if you live in the area or will be visiting San Francisco soon!
What else can be said ’bout these delightful bars? They’re delicious as a substitute for energy bars or breakfast bars because the honey gives them a bit of sweetness, the nut butter provides protein, and the coconut makes them filling. The mixture of the three ingredients comes together in just a few minutes, should be crumbly and sticky, and have the texture of coarse sand:
Press the dough into a muffin pan (I used silicone for maximum ease in getting the cups out after freezing) and let them have a 30-minute stint in the freezer. Then. . . done! Simple, basic, yet delicious.
Thennnnn (if you’re like me) you doll the cups up with melted chocolate, almonds, and freeze-dried fruit. What can I say? I love a delicate, brightly-colored dusting of freeze-dried raspberries, a glossy drizzle of chocolate (I used unsweetened, 100% cacao) and a single almond as a focal point on each cup.
3 Ingredient No-Bake Coconut Honey Almond Nut Butter Cups are perfect for breakfast or snacking.Click To Tweet
- 1 cup unsweetened, finely shredded coconut
- 2/3 cup nut butter
- 2 tbsp honey
- Freeze-dried raspberries
- Melted chocolate (I used unsweetened)
- Combine the coconut, nut butter and honey, mix well. The mixture will be sticky and have the consistency of coarse sand.
- Press into a muffin pan (I used a silicone muffin pan, which makes the cups easy to remove).
- Place in the freezer for 30 minutes until hardened.
- Optional: decorate with nuts, freeze-dried raspberries, melted chocolate, or other toppings of your choice.
Best if stored in the refrigerator, or the bars will soften.