1 1/2 cup coconut chips
1/2 cup almonds or walnuts
1 cup sunflower seeds or pumpkin seeds
1 cups soft dates, pitted or dried apricots
2 tablespoons of mesquite powder or light carob powder
1/2 cup vanilla pea protein or plant based protein blend (sunwarrior, vivolife)
1/2 cup of tahini
1/4 cup coconut oil, melted
1/4 cup of cacao nibs
1 tsp Himayalan Salt
1 1/2 tsp vanilla powder
1 tsp cinnamon
Place the coconut chips, almonds, seeds in a food processor and process until broken down.
Add the mesquite and protein powders, salt, vanilla, cinnamon and dates. Pulse for a few seconds to combine.
Add the melted coconut oil, tahini and cacao nibs and process until thoroughly mixed and all the ingredients form a dough.
Either roll into balls or press down in a cling film lined square pan to about an inch height. Place in the freezer to set for 10 minutes. Take out and cut into bars.
Keep in the fridge in an airtight container for about a week. Or in the freezer to keep them fresh for longer.
Feel free to add spices. Cardamom works really well with dried apricots and tahini or use cacao powder and hazelnuts in place of almonds for nutella inspired bars.