Add the butter and peanut butter to a medium sized microwavable bowl. Melt in microwave for 1 minute, or melt in a small saucepan until the butter has fully melted. Whisk in the honey substitute, vanilla and salt.
Stir in the almonds, peanuts and roughly chopped cashews until fully combined with the peanut butter mixture. Pour into a wax paper lined 8x8" baking pan and press firmly with a spatula.
Freeze for 1 hour; half way through the freezing time, press the nuts down a little firmer into the pan with a potato masher or flipper. Cut into 18. Store in the refrigerator.
Use roasted nuts because, let's be honest, their flavour is SO MUCH BETTER than unroasted nuts!
Never roasted a nut before? Read further up the post to learn how!
Not a peanut fan? Swap the peanut butter for almond butter.
Peanuts and cashews too high in carbs? Swap them for Brazilian and macadamia nuts.
Make sure the butter is fully melted after the 1 minute of microwaving. If it is not, microwave it until it is.
Make sure to stir the nuts into the sauce well, so that each nut is evenly coated with the yummy sticky sauce.
Press firmly half way through the freeze cycle - this will help to get those bars to super stick to themselves, making this a great snack to-go or breakfast on the go.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.Deduct fibre (2 g) and sugar alcohols (2.8 g) from the total carbs to get 4 g net carbs per bar.