Abt 16 Servings…
For the thick version use an 8×4″ baking pan
(or thinner version 8×8′)
Theory has it that they should last two months in the freezer,
but practically they were gone after two, three days…
1/4 cup coconut nectar or maple syrup (not raw)
1/3 cup raw tahini
1/8 cup coconut oil, liquefied
1 vanilla bean or 1/2 tsp vanilla powder
1 cup shelled raw pistachios or pumpkin seeds
1 cup sunflower seeds
1/2 cup raisins, soaked in warm water and rinsed (or dried berries)
1/4 cup shredded coconut
1/4 cup (black) sesame seeds
1/4 cup raw cacao nibs
1/4 cup hemp seeds
1/4-1/3 cup popped amaranth (not raw)
pinch of salt
Process wet ingredients in the food processor first (good to use the top bowl for the wet ingredients and the larger bottom bowl later.
Blend syrup, tahini, coconut oil and vanilla to a smooth blend and set bowl aside.
Combine all dry ingredients in a medium sized mixing bowl. Add the wet ingredient blend to the center then work the dry mixture with your hands into the wet mixture.
Grind half of the mixture in the food processor to break it into smaller pieces, then move them back into the mixing bowl and blend into the remaining mix.
Line a baking pan (8×8 or 8×4″) with parchment paper and press the dough firm and evenly into the pan. Then place into a freezer for min. 1 hour to firm up the dough.
Cut bars into desired sizes. Stored in the freezer, they will be harder, or in the refrigerator. You may also dry them some time in a food dryer, to give them a drier consistency. ©2014Sabineart.com