2
Line 20x20cm baking tray with baking paper
3
Add oats, almonds and sunflower seeds to a seperate large baking tray (I use enamel trays)
4
Bake 13-15 minutes, or until light golden brown, stirring/tossing pan occasionally
5
Add the shredded coconut and stir. Once everything is light golden brown and toasty, remove from oven and set aside.
6
In a saucepan Add nut butter, coconut oil and raw honey. Warm over low heat until melted, stirring to combine. Remove from heat when well-mixed and pourable – about 3-4 minutes. Set aside.
7
Combine chopped dates, toasted oats, nuts, seeds to a large mixing bowl and pour over nut/coconut/honey mixture
8
Stir to combine, using the spoon to mash the dates and make sure they’re evenly distributed – this will help the bars stick together. You can add more dates, as needed.
9
Spoon mixture to prepared dish and use a spatula to spread evenly and pack down. Lay a piece of baking paper on top and use a drinking glass (or similar shaped object) to press down firmly and pack the mixture in place. It’s important it’s packed well or they can crumble when cutting.
10
Freeze for 30 minutes to set. Remove from tray using the baking paper, Cut into 12 bars
11
Store in a sealed container in the refrigerator for 2-3 weeks or in the freezer for up to 1 month
