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1
Preheat oven to 400 degrees F and run an 8x8 inch baking pan with coconut oil.
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2
Spread oats onto a large baking sheet evenly and bake in oven until lightly golden brown, about 7 minutes.
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3
Sprinkle coconut evenly on top of the oats and place back in oven until golden brown, just about 1 minute.
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4
The coconut cooks very quickly, so watch closely.
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5
Remove from oven and let cool.
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6
Turn oven temperature down to 300 degrees F.
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7
In a large food processor, process carrots until they resemble small peas.
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8
Add cauliflower and process until it is broken down and looks like rice.
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9
Finally, add spinach and process until broken down into small pieces.
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10
Transfer vegetable mixture into a large bowl and add coconut sugar, protein powder, salt, hemp hearts and toasted oatmeal and coconut.
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11
Stir until well combined.
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12
In a medium, microwave safe bowl, place almond butter, maple syrup and coconut oil.
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13
Microwave until liquid and bubbling, about 12 minutes.
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14
Whisk wet ingredients together until almond butter is smooth, and then pour into dry ingredients.
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15
Stir until mixture forms a crumbly, wet dough and then use your hands to bring it all together until it is evenly mixed.
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16
Press mixture evenly into prepared baking pan.
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17
Pack it into pan as hard as you can.
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18
Bake until top turns light golden brown and a little bit crispy, 3035 minutes.
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19
Let cool to room temperature and then place into the refrigerator to cool completely.
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20
Slice into bars and devour.
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21
Store in an airtight container in the refrigerator.
