Here is a recipe that works great for camping trips or vacations where you need a healthy snack, but don't have a cooler. This would also work for an "emergency" snack while stuck in traffic! I suggest to make a large batch and keep some in the freezer.
1/3 cup macadamia nuts
1/4 cup pecans
1/4 cup ground almonds
1/4 cup shredded flaked coconut (unsweetened)
1/2 cup vanilla egg white or whey protein
1/8 tsp Celtic sea salt
1 tsp Pure vanilla extract
1/3 cup natural peanut butter (I would use more next time, but I love peanut butter!)
3 TBS Erythritol and 1 tsp stevia glycerite
2 eggs
1/4 cup vanilla almond milk (or real cream)
2 TBS cocoa powder
Place the pecans, macadamia nuts and almonds in a food processor, and pulse a few times until you have a mix of fine nut powder and some larger nut chunks. Variety in size is good. Add the rest of the dry ingredients. Melt the peanut butter a little bit — 15 seconds in the microwave should do it. Add the eggs, peanut butter, and almond milk. Mix until thoroughly blended. Pour the batter into a greased non-stick or parchment paper-lined 8″ square pan. Smooth it out so it even all the way to the edges. Bake at 350° for 30 minutes. Fresh out of the oven, cut into rectangles. Store in an airtight container. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving)
Clif Bar = 250 calories, 43 carbs, 5 fiber
"Healthified" Bar = 191 calories, 5 carbs, 2 fiber
