Sweet Coconut Curry Granola Bars
Ingredients:
- 1 cup cashews, roasted or raw
- 1 cup raw sunflower seeds
- 1 cup Shredded Unsweetened Coconut
- ½ cup raw walnuts
- ½ cup raw pecans
- 1 tsp curry powder
- ¼ tsp fine sea salt
- ½ cup raw honey
- ¼ cup virgin coconut oil
- ¼ cup almond butter, preferably raw or unsalted
Directions:
Line an 8×8″ glass baking dish with parchment paper, leaving handles for picking up. Preheat the oven to 300°.
Finely chop half of the nut and seed mixture and add it to a large mixing bowl. Roughly chop the second half and add it to the bowl along with the coconut and seasonings.
In a small saucepan over medium-low, add the honey, coconut oil, and almond butter, and let melt. Turn up to medium-high, bring to a boil, and cook for 1 minute, stirring constantly.
Take off the stove, add to the nuts, and stir quickly to mix. Pack into the prepared dish, pressing down firmly.
Bake for 20 minutes, then remove and place on a cooling rack. Once the bars are cool, lift them out and peel off the parchment paper. Cut them into bars. Store tightly wrapped in the refrigerator or freezer.