Raw, Gluten Free, Refined Sugar Free, Vegan, Soy Free

 

Makes 16 bars

 

Ingredients

 

• 1 cup raw almonds, chopped

• 1/2 cup pumpkin seeds

• 1/2 cup sunflower seeds

• 2 cups oats, gluten free

• 4 Tbsp. raw almond butter

• 1/2 cup agave nectar

       or unpasteurized local honey

• 1 tsp. pure vanilla extract

• 1 cup dark chocolate chips (optional)

• 3 tsp. coconut oil

 

What to do:

 

1. Soak raw almonds, pumpkin seeds and sunflower seeds in a bowl of filtered water for 5 hours or over night.

 

2. Soak oats in 2 cups of water for 5 hours or over night

 

3. Warm a large pan on low heat until it is warm. Take off heat. Add honey, vanilla and almond butter. Stir well.

 

4. Drain nuts and seeds and rinse well. Add to honey, vanilla and almond butter mixture and stir.

 

5. Add the soaked oats and 1/2 cup chocolate chips to the pan and stir.

 

6. Line a large lasagna dish with parchment paper. Add nut mixture to the dish, on top of the parchment paper. Level out with a spoon.

 

7. Place dish into dehydrator or freezer. Dehydrate on 110 degrees for 3 days, flipping after 2 days, or freeze for 3 hours. Freezing will leave the granola bars soft but they will taste delish, must eat frozen. Dehydrator will leave bars firm and crunchy. 3 days was worth the wait for us!

 

8. Melt the other 1/2 cup chocolate chips with 3 tsp. coconut oil in a small pan on low heat. Drizzle melted chocolate on the top of your finished granola bar. Cut into bars and serve. Store in an air tight bag and keep in the freezer if you froze them. Store in an air tight bag and store in the fridge or cupboard if you dehydrated them.