1/2 cup Pecans
1 cup Almonds
1 1/2 cups Medjool dates (seeded)
1 cup unsulphured dried cranberries
2 tablespoons sesame seeds
1/2 cup unsweetened/ unsulphured shredded coconut
1/3 cup local raw honey
1 tablespoons coconut oil
1 tablespoons pure vanilla extract
1 organic egg
1/3 cup Gluten free all purpose flour or Regular flour
1/8 teaspoon Baking soda
1/8 teaspoon Baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
Add the nuts and seeds to the food processor and pulse 5-6 times (until they are small pieces)
Add the dried fruit, honey, coconut oil, vanilla and shredded coconut to the food processor with the nuts and mix until everything is well combined.
Remove the sticky mixture from the food processor and add it to a large bowl.
Whip the egg with a whisk or hand blender until light in colour and a little thick. This should take a couple of minutes.
Lightly mix the whipped egg into the fruit and nut mixture.
Mix all of the dry ingredients in a bowl and then add them to the egg and fruit/nut mixture.
Combine everything together.
Preheat oven to 325 degrees
Line a small cookie sheet with parchment paper.
*Note You are probably only going to use half of the cookie sheet, unless you double the recipe! You will end up with a somewhat sticky mixture.
Add that mixture to your lined cookie sheet, the trick is to press the mixture down with wet hands so that it does not stick to your hands. You want the mixture to be flush with the sides of the cookie sheet. Think of how thick you want your bars to be ( no higher than the sides of the cookie sheet!)
You will probably only use half of the cookie sheet if you do not double the recipe. So make a little nut and fruit wall where your mixture ends in the middle of the cookie sheet. This creates an even, symmetrical rectangle, bake for about 30-35 minutes
About 20 minutes into the cooking process take the bars out of the oven and quickly use the bottom of a baking sheet and press down on the bars. Place them back into the oven and bake for another 10-15 minutes.
Allow to cool before cutting them into about 12 even bars. I wrap each one individually and then freeze them or put them in the fridge. If I make one batch, they don't last long enough to freeze :)