Seeds are a great alternative to nuts, but they can get a little boring, according to my eight-year-old. She alternates between pumpkin and sunflower seeds, but she needs them jazzed up occasionally. The maple syrup and sunbutter in these heavenly bars give them an old-fashioned granola bar flavor with all the goodness of natural, real food ingredients and none of the preservatives. Omit the coconut if you can’t tolerate it; the recipe is still wonderful!
¼ cup coconut oil
¼ cup pure maple syrup
2 TBSP coconut nectar
¼ cup sunbutter (no sugar added, creamy)
1 tsp pure vanilla extract
1/3 cup raw pumpkin seeds
½ cup roasted salted sunflower seeds
1/3 cup raw sunflower seeds
1 TBSP sesame seeds
¼ cup mini chocolate chips
1/3 cup raisins
½ cup coconut flakes
Makes 10 bars
Preheat your oven to 350°F.
Line an 8” x 8” square pan with parchment paper, and grease it with coconut oil.
In a small saucepan over low heat, combine the coconut oil, maple syrup, coconut nectar, sunbutter, and vanilla extract. Stir occasionally just until the ingredients have melted and mixed. Set the mixture aside to cool, about 15 minutes.
In a medium-sized bowl, combine the pumpkin seeds, sunflower seeds (both roasted and raw), sesame seeds, chocolate chips, raisins, and coconut flakes.
Pour this coating mixture over the bar mixture in the saucepan. Stir to combine all the ingredients.
Spoon the bar mixture into the prepared 8” x 8” pan. Place a sheet of wax paper over the top, and press down firmly with your hands to compress and even out the top of the bars. Remove the wax paper.
Bake the bars for 30-35 minutes until bubbly and golden.
Remove from the oven and let cool for 1 hour. Cut into bars.
Let cool completely. Place the bars in an airtight container and refrigerate them to fully firm them up.
Store in the refrigerator for up to a week.
