DIRECTIONS:
1. Preheat oven to 350°F, and line a cookie sheet with wax paper.
2. Roughly chop nuts and mix all ingredients in a large bowl (Except coconut oil and honey)
3. Separately mix oil and honey, pour over the nut/seed mixture & stir until evenly coated.
4. Pour into lined cookie sheet and spread an even layer. Bake for 15-20 minutes.
5. Remove from oven and let cool for 20 minutes, then lift gently using the wax paper, and
place in the fridge for another 45 minutes to harden. Once solid, remove from the fridge and
slice into bars of your desired size (it’s easiest if you use a nice big, sharp knife).
6. To store, wrap them in parchment paper separately (so that they don’t stick together), and
keep in an airtight container. I keep mine in the fridge, but you could also keep them at
room temp.
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