Inspired by a Judita Wignall Recipe.

INGREDIENTS:

• ½ Cup Maple Syrup
• 3 Tablespoons of COCONUT OIL
• 1/3 Cup CARWARI ORGANIC TAHINI
• ½ Teaspoon of Vanilla extract
• ½ Cup GOJI BERRIES
• 1 Cup Pumpkin Seeds
• 1 Cup of Sunflower Seeds
• ¼ Cup of CHIA SEEDS
• ¼ Cup of HEMP SEEDS
• ¼ Cup Sesame Seeds (black or white)
• ½ Cup of Shredded Coconut
• ¼ Cup LOVING EARTH CACAO NIBS
• Pinch of Salt

PROCEDURE:

1. In a bowl mix melted coconut oil, tahini, agave and vanilla until smooth.
2. In a separate bowl mix all dry ingredients.
3. Add liquids to the dry ingredients and mix well.
4. Take half the mixture and blend it in a food processor – pulse until the mixture breaks down into small pieces.
5. Mix blended mixture with the other half of the mixture and mix well.
6. Press firmly into a 20cm x 20cm pan lined with baking paper.
7. Place in the freezer until firm (about ½ hour to an hour).
8. Cut bars into desired sized pieces and store in the refrigerator or in the freezer if you like them firmer.
9. Will keep for one to two months in the refrigerator or freezer. 

Makes 16 seed bars.