Makes 8 bars

INGREDIENTS

1 cup roasted unsalted almonds

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup unsweetened coconut flakes

¼ tsp salt

1 tsp cinnamon

1 tsp vanilla extract

3 tbsp honey (sub maple syrup for vegan)

1 tbsp melted coconut oil

INSTRUCTIONS

Preheat the oven to 325 degrees

Add in the vanilla extra, honey and melted coconut and fold until combined.

Line an 8×8 inch baking dish with parchment paper and lightly spray with cooking oil ( or spray a silicone bar mold).

Take ½ cup almonds and roughly chop them.

In a medium-size bowl combine the nuts and seeds along with the coconut, salt and cinnamon.

Pour mixture into the lined baking dish and press it down firmly with a spatula until you have an even layer.

Bake for about 30-40 minutes depending on your oven.

Remove from the oven and place on a cooling rack. Using a large spoon or spatula press down the mixture again and allow to cool completely.

Gently lift the bars and the parchment from the pan and transfer to a cutting board. Using a large knife cut into 8 even bars. Store in an airtight container and place a piece of parchment between the bars so that they don’t stick together.