• 3 Tbsp coconut oil or organic butter
• 3 Tbsp rice malt syrup or your choice of sweetener
• 2 tsp of vanilla extract or 1 tsp vanilla powder
• pinch of Celtic sea salt
• ½ cup pepitas or pumpkin seeds and/or sunflower seeds
• ½ cup dried apricots
• ½ cup dried white mulberries
• ½ cup shredded coconut
• 1 Tbsp chia seeds
• ¼ cup cacao nibs (optional – note if you don’t have the nibs or dried fruit, replace with additional seeds, dried fruit or coconut)
• 3/4 cup unsweetened desiccated coconut

Directions:

1. preheat oven to 150 degrees Celsius.
2. Roughly chop seeds, shredded coconut and dried fruit in a high-speed blender or roughly by hand.
3. melt coconut oil or butter in a saucepan over medium heat.
4. add in rice malt syrup or sweetener, vanilla extract, sea salt and stir.
5. turn off heat and stir in seeds and coconut mix with remaining ingredients.
6. spoon mixture into a square baking tin and press down firmly.
7. place in oven and cook for 10 – 15 minutes.
8. cool in refrigerator and then cut into bars.

Note

• When assembling the mixture before placing it in the oven it can seem crumbly.  Once it’s been baked and then set in the fridge it will set better.
• this recipe works beautifully with nuts e.g. almonds, macadamias, pecans etc.

Inspired by Lee Holmes, Supercharged Kids ebook.