Cover the bars with foil, and place bars in the freezer for 15-20 minutes or in the fridge for 30 minutes-1 hour or until mixture has hardened. Remove bars from pan and cut into 8 granola bars anyway you'd like. Store bars in the fridge, either individually wrapped in plastic or in foil. Bars will last up to 1 week in the fridge.
To roast almonds:
Stove top method: Place almonds in a small pan over medium heat. Stir until toasted and fragrant, about 3-4 minutes. They are done as soon as they start looking darker and smell toasty. Immediately remove the pecans from the pan to a bowl or paper towel to prevent burning.
Oven method: You can also toast the almonds in the oven on a baking sheet at 350 degrees F for 7-9 minutes. I prefer this method
To make bars vegan: Use coconut palm syrup or date syrup instead of honey.
To make bars nut free: Use sunflower seed butter and sunflower seeds in the recipe. Please be aware there is coconut in this recipe if you are sensitive to it.
Feel free to double the recipe and place in an 8x8 inch pan.
Feel free to use any natural nut butter you’d like.