Ingredients:
1 cup almonds
1⁄2 cup sunflower seeds
1⁄2 cup pumpkin seeds
1⁄4 cup chia seeds
1⁄2 cup unsweetened coconut flakes
1⁄4 cup raw honey or pure maple syrup
1⁄4 tsp vanilla
2⁄3 cup almond butter
1⁄2 tsp Redmond real salt or Celtic sea salt
1 Tbsp coconut oil
1 cup dark chocolate
1⁄4 cup homemade nut mylk
Directions:
Preheat oven to 325
Grease a large glass dish with coconut oil and set aside
On a parchment lined cookie sheet, spread out your seeds (except for chia), almonds, and coconut flakes
Toast them in the oven at 325 for 7 minutes
Remove and transfer to a food processor
Add salt and pulse until just broken up
Transfer to a large glass bowl and add in chia seeds
In a medium saucepan, pour in your honey/maple syrup, vanilla, and almond butter.
Stir over medium heat until mixture melts together
Immediately pour into your bowl of dry ingredients and mix well
Transfer mixture to your large greased dish and press down firmly with a spatula to make compact and even
Now it's time to make the chocolate covering
Melt 1 cup of chocolate with 1/4 cup of nut milk in the same pan you melted your liquids in
Stir constantly until it all melts together
Pour over your bar mixture and place in the fridge for at least 20 minutes before cutting and serving