Paleo granola bars

• 1 Cup Slivered Almonds
• 1 Cup Pecans
• 1/2 Cup Almond Flour (you can use any nut flour you like)
• 1/2 Cup Almond Butter
• 1/2 Cup Coconut Oil
• 1/4 Cup Agave Nectar
• 2 tsp Vanilla
• 1/2 tsp Salt
• 1 Cup of Dried Fruit, chopped into small pieces
• 1/4 to 1/2 Cup of Shredded Coconut (optional)

Step 1: Toast the nuts. (Optional)

Place the slivered almonds and pecans on a cookie sheet and toast in a 350 degree oven for a few minutes until they’re golden brown. Stir them occasionally. Keep an eye on them as they can quickly burn.

Step 2: Toss the nuts into the food processor until they are coarse.

Again, this is something you can alter to your own preferences. Sometimes I have left a lot bigger chunks for added crunch.

Step 3: In a medium bowl, mix the nuts and the almond flour together.

Step 4: In a microwaveable bowl, warm thecoconut oil and the almond butter for about 20 seconds in the microwave until liquid-y. Stir together well.

Step 5: Stir the agave nectar, vanilla and salt into the liquid mixture. (You can use light or dark agave nectar.)

Step 6: Add the liquid mixture to your dry mix. Combine well.

Step 7: Add your fruit to the mix. You can add the coconut in at this time if you chose to use it. Or you could use the coconut to coat the top of the bars.

Step 8: Lay parchment paper down in an 8×8 inch baking pan. Pat the mixture into the prepared pan with your fingers, making sure it is all good and snug in there.

Step 9: Leave in the refrigerator or freezer for at least 1 hour. Cut into pieces and serve.

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Key Lime Pie

Preheat oven to 350F

Crust:
1.5 cups whole almonds
4 pitted dates
1 Tablespoon Coconut Oil
(I didn't make up the date part.. here's some paleo crust recipes)
Put it all in a food processor and stop just short of nut-butter
Dump it into a standard pie pan (smear with coconut oil first) and, with your fingers, just mush it flat. Don't bother going all the way up the sides with it - though a visible crust looks good, you have to worry about it burning in the oven - too complex for a lazy caveman. Form the crust so it goes about half way up the sides. Pre-bake at 350 for 6-8 minutes - should be just a tad golden.

Filling:
4 teaspoons lime zest (you know... get the grater out)
1/2 Cup lime juice (fresh of course)
3 Tablespoons agave syrup (can use honey)
2 Tablespoons coconut flour
3 eggs
1 Cup Coconut Milk (Thai Kitchen brand recommended)
Get a whisk and mix it up real good. When pie shell is done, dump filling into shell and put back in oven for another 25-30 minutes (filling should appear to be set up). Hopefully the crust is actually covered. If not, don't let it burn - cover with foil near the end if you have to.