Lemon Ricotta Pancakes
without fruit toppings
|2 2/3 Cups raw almonds, chopped|
|1 Cup BBF Organic Agave||
199 in stock
|2/3 Cup BBF Virgin Organic Coconut Oil||
|2 tsp BBF Organic Bourbon Madagascar Vanilla|
|1 tsp kosher salt|
|4 Cups rolled oats|
|1 Cup unsweetened shredded coconut|
|3/4 Cup almonds, chopped|
|1/2 Cup dried apricots, chopped (or dried fruit of your choice)|
|1/4 Cup Organic Chia Seeds|
|3-4oz unsweetened dark chocolate, melted|
Line 9x9 inch pan with wax paper.
In a hi-speed blender or food processor, combine 2 cups raw almonds, agave, melted coconut oil, vanilla, and salt. Blend until smooth.
In a separate bowl, combine oats, 3/4 cup shredded coconut, half of remaining chopped almonds, apricots or dried fruit of your choice and super seeds. Stir agave mixture into dry ingredients. Reserve left over almonds, shredded coconut and chocolate for the topping.
Spread mixture into pan. Cover top with wax paper and press evenly to compact; remove wax paper. Spread melted chocolate evenly over top of bars and sprinkle with remaining shredded coconut and chopped almonds.
Let set at room temperature overnight uncovered.
Makes 25 bars