From the December/January 2020 issue
Prep Time: 30 mins plus chill time
Cook Time: 0
- 1-3/4 cups raw almonds
- 1-1/4 cups dried figs, stems removed, chopped
- 1 cup unsweetened shredded coconut, plus more for topping
- 1/4 cup coconut butter, softened
- 1 TBSP raw honey
- 2 tsp pure vanilla extract
- 1/2 tsp sea salt
- 6 oz dark chocolate, chopped
- 1 TBSP coconut oil
For topping: flaky sea salt
- Line a 9-by-13-inch baking dish with parchment paper so the paper is larger
You have met your free view limit. To access the full article, please login or subscribe.
Already a subscriber?
Log in now
PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.
Digital Subscriptions Include:
- Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
- Access to 650+ high-quality, carefully curated articles.
- Regularly updated content from expert contributors.
- Weekly specials via email notifications.
Select your subscription: