Preheat the oven to 320 degrees F (160 degrees C). Grease and line a slice tin with some
Coconut Oil (to taste)
and baking paper.
Almonds (1/2 cup)
Pumpkin Seeds (1/2 cup)
Sesame Seeds (1/2 cup)
Sunflower Seeds (1/4 cup)
Chia Seeds (1/4 cup)
Pink Himalayan Sea Salt (1 tsp)
to a medium mixing bowl.
Tahini (1/2 cup)
Almond Butter (1/2 cup)
Honey (1/4 cup)
Medjool Dates (6)
to medium mixing bowl and combine well with a spoon or fork.
Pour the mixture in and even out with the back of the spoon.
Bake for 20 minutes, until the top is golden brown.
Allow to cool in the tin for 10 minutes.
Remove and cool completely on a rack.
Once completely cooled, slice into preferred size.
This grain free energy breakfast bar is quite dense and filling so keep the slices small. They can be stored in the freezer for a month and taken out one by one to thaw out over night in the fridge, in a hurry, I have eaten them straight from the freezer too! Enjoy!