Cosmic Rhino

These gluten-free, sugar-free snack bars are a CrossFit Long Beach favorite. This is a simplified version of recipe from Mark’s Daily Apple.

Ingredients

• 1 cup toasted slivered almonds (at TJs)
• 1 cup toasted, salted pecans (at TJs)
• 1/2 cup unsweetened shredded coconut (Whole Foods or health food store)
• 1/2 cup almond butter (at TJs)
• 1/2 cup coconut oil (Whole Foods or health food store)
• 1/2 cup almond flour/ meal (at TJs)
• 2 tsp pure vanilla extract
• 1 cup dried unsweetened blueberries (at TJs)

Instructions

1. Put the coconut in a skillet, turn the heat to medium, stir lightly until golden brown. Don’t walk away. It cooks fast. Pull out of pan and put into large mixing bowl.
2. Put the almonds and pecans in the food processor until chopped. Add to mixing bowl.
3. In a small sauce pan, melt the almond butter and coconut oil, stir until thoroughly blended. Pour into mixing bowl.
4. Add almond flour, vanilla and blueberries to mixing bowl and stir until fully mixed.
5. Pour mixture in an 8×8 baking pan, and flatten out with a spatula.
6. Put in freezer for an hour or so. Then remove, cut into 1″ size pieces, cover and store. Keep them in the freezer so they stay firm.