(2 doz squares)

1 cup raw cashew/almond butter
1 cup honey
1 cup chopped pecans
1cup unsweetened coconut
1 cup raw sunflower seeds
1 cup currants or dried cranberries

Heat oven to 350 F. Warm the cashew/almond butter and honey in a saucepan
until melted and smooth. In a bowl, mix together the pecans, coconut, sunflower
seeds and currants or cranberries. Add the melted mixture to the dry ingredients and
mix until well-combined. Pour into a 9 x 12” square pan and press flat. Bake for 20- 30
minutes. Remove from oven and cool. Cut into squares and store in an airtight container.

Sunflower Seed Bars
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