NOTE: These can be made Candida-Detox safe by using liquid stevia as your sweetener for the bars, as well as the topping. See option below under "Ingredients". They may not stick together QUITE as well as with honey, but they are still delish, filling and energizing! These hold me over and wake my brain up for a few hours! However, it is a LOT of nuts. Most people do not digest nuts perfectly because of the high fat and protein content. If you have Candida overgrowth, then you know your digestive system is STRESSED OUT and weak at the moment. No way around that. You likely need a full spectrum enzyme such a my PROACTAZYME or PROTEASE PLUS if you notice constipation after eating these. Another option is to eat some RAW sauerkraut or drink a little bit of diluted RAW apple cider vinegar to help you digest anytime you feel bloated or constipated. ;)
MAKE YOUR BARS FIRST:
Add all nuts, seeds and almond butter to a food processor and process for approximately 10-20 seconds depending on how chunky or fine you want it.
In a small sauce pan, heat coconut oil on low until just melted then add honey (or liquid stevia to taste) and vanilla extract and mix together until well blended.
In a large bowl, add the nut mixture and coconut oil/honey mixture together and mix together until well blended.
Put the mixture in an 8 x 8 glass baking dish (lined with parchment paper). Then place in the freezer for 15-30 minutes before adding your topping.
MAKE YOUR TOPPING:
Mix the coconut oil (melted/liquid), cacao and liquid stevia, to taste, and stir until well combined.
PUT IT ALL TOGETHER:
Pour the chocolate topping over the chilled bars and VERY QUICKLY spread in a thin layer.
Put bars in refrigerator for approximately 15 - 30 minutes to allow the chocolate topping to completely harden.
Cut using a large knife or clever to press instead of cutting.
Store in the refrigerator or freezer because the coconut oil will become softened at room temperature. If you pack them for a to-go snack... be sure to pack them with an ice pack.