A row of maca cashew trail mix bars made with Navitas Organics Maca Powder, Cashews and Chia Seeds on a cutting board.

Maca Cashew Coconut Trail Mix Bars Recipe

These hearty, no-bake trail mix bars are perfect for busy days when you need a healthy snack or breakfast on the go.

INGREDIENTS

Dry:

2 cups + 1/4 cup Gluten Free Rolled Oats

1/2 cup each Pecans, Navitas Organics Maca Maple Cashews, and Unsweetened Coconut Flakes

2 Tbsp Navitas Organics Chia Seeds

1 tsp Cinnamon

Pinch Sea Salt

Wet:

1/2 cup Brown Rice Syrup

1 Tbsp Maple Syrup

1/3 cup Almond Butter

1 tsp Vanilla

For the chocolate drizzle:

1 cup Dark Chocolate, broken into pieces

DIRECTIONS

Line a an 8×8-inch pan with parchment paper. Set aside.
In a large bowl, combine all dry ingredients.
In a small saucepan over medium heat, stir together the brown rice syrup, maple syrup and almond butter until warm and smooth.
Once the consistency of the wet mixture is thin, switch off the heat and stir in the vanilla.
Pour the wet ingredients into the dry bowl, stirring well to incorporate and coat as much of the dry ingredients as possible.
Press the trail mix into the lined baking pan in an even layer, spreading it into all four corners.

Set the pan in the freezer for 2-3 hours and allow the dough to firm up. 

When ready, slice with a sharp knife.
Melt the chocolate on the stove using a double boiler. Once melted, pour it into an easy-to-handle container. Drizzle over the trail mix bars and freeze again for about 15 minutes or until chocolate is fully set.
Store in the fridge for up to one week or freeze in a sealed container. 
Makes 10 Bars

Submitted by Angela Simpson of My Fresh Perspective
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Image of Maca Cashew Coconut Trail Mix Bars

Maca Cashew Coconut Trail Mix Bars

Angela Simpson | My Fresh Perspective

Servings

10 bars

These hearty, no-bake trail mix bars are perfect for busy days when you need a healthy snack or breakfast on the go.

Ingredients

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Directions

  1. Line a an 8×8-inch pan with parchment paper. Set aside.
  2. In a large bowl, combine all dry ingredients.
  3. In a small saucepan over medium heat, stir together the brown rice syrup, maple syrup and almond butter until warm and smooth.
  4. Once the consistency of the wet mixture is thin, switch off the heat and stir in the vanilla.
  5. Pour the wet ingredients into the dry bowl, stirring well to incorporate and coat as much of the dry ingredients as possible.
  6. Press the trail mix into the lined baking pan in an even layer, spreading it into all four corners.
  7. Set the pan in the freezer for 2-3 hours and allow the dough to firm up.
  8. When ready, slice with a sharp knife.
  9. Melt the chocolate on the stove using a double boiler. Once melted, pour it into an easy-to-handle container. Drizzle over the trail mix bars and freeze again for about 15 minutes or until chocolate is fully set.

Store in the fridge for up to one week or freeze in a sealed container.

Servings: 10 bars
Submitted by:

Angela Simpson | My Fresh Perspective