Love almond butter? Don’t miss this cookie recipe!
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- Line an 8 x 8-inch baking dish with parchment paper; set aside.
- In a medium saucepan on low, combine creamy unsalted almond butter,raw honey and virgin coconut oil; heat until melted, stirring frequently.
- Remove from heat; add old-fashioned rolled oats, unsweetened coconut flakes, slivered unsalted almonds,dried unsweetened chopped cherries and pure almond or vanilla extract. Stir in dark chocolate chips; transfer to prepared dish and refrigerate until bars are set, about 4 hours.
- Use parchment to lift bars out of dish and cut into 8 bars. Refrigerate in an airtight container until ready to serve.