Sage Hill Inn-ergy Bars: Cocoa- Coconut (adapted from Nourish the Roots)
Makes around 16 bars
1 cup pumpkin seeds
1 cup dried shredded coconut
1/2 cup crushed almonds
1/2 cup sunflower seeds
20 fresh medjool dates, pitted
6 tbsp coconut oil, room temperature
4 tbsp raw cacao powder
1 teaspoon vanilla extract
1. In a food processor or high speed blender, pulse the dry ingredients quickly. Do not over-process, you want it a little crunchy. Place the mixture in a bowl and set aside. Add half of the dates and the rest of the wet ingredients to the food processor. Run the processor for 30 seconds, then add the rest of the dates one at a time while the machine is running until the mixture is smooth. You might have to help out by stirring around a few times with a fork or add a dash of water.
2. Pour the wet ingredients over the dry ingredients, stir until well combined). Press the mixture evenly into a 11 x 7-inch baking dish, make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. Will keep around a week in the fridge.