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

 

Makes 16 bars

 

Ingredients

 

 

Wet

• 1 cup cashew butter

• 1/2 cup agave nectar or unpasteurized honey

• 1 tsp. pure vanilla extract

• 3 Tbsp. maple syrup

 

Dry

• 2 cups gluten-free oats

• 2 Tbsp. hemp hearts

• 2 Tbsp. pumpkin seeds

• 2 Tbsp. sunflower seeds

• 1 cup raw nuts, ground (I used pecans and walnuts)

• 1 tsp. chia seeds

• a handful cacao nibs or dark chocolate chips (optional)

• a pinch of celtic sea salt

 

 

What to do:

 

1. Heat a pan on low heat for 2 minutes. Take off heat and move from warm burner. Add cashew butter, honey, vanilla, cocoa, and maple syrup to the pan and stir well.

 

 

2. Blend or process raw nuts and needs. Add dry ingredients to a bowl and stir. Add wet ingredients and stir. Mixture should be thick. 

 

3. Line a 9 x 13 regular lasagna dish wish parchment paper (this step is a must). Scoop out mixture and flatted into the lasagna dish. Use the back of a spoon or silicone spatula to flatten out evenly. Add to the freezer for 2 hours until firm. Take the dish out of the freezer, grab parchment paper and lift bars out of the dish. Cut down the center, then into four, then into 8, then into 16 equal sized bars.

 

Store in the freezer in an airtight Ziploc bag until they are all eaten up!