Ingredients

• 2 cups finely chopped nuts/seeds, unsalted (I used almonds, sesame seeds, pepitas, sunflower seeds)
• 2 cups finely shredded unsweetened coconut
• 1/2 teaspoon salt (don’t add if nuts are salted)
• 2 tablespoons almond flour
• 1/2 cup  Coconut Oil melted
• 1/2 cup honey
• 1/4 cup almond butter
• 1 large egg

Instructions

1. Preheat the oven to 180 and line a 8×8 pan with parchment paper. Set aside.
2. In a large bowl, combine nuts/seeds, coconut, salt, and almond flour.
3. In a small pot, mix together coconut oil, honey, and almond butter, melt on low heat and stir together
4. Pour coconut oil mixture on the dry ingredients and mix until fully incorporated. Add the egg and stir again.
5. Dump mixture into the prepared pan and press down to make very firm, as evenly as possible. This is an important step to get them to hold together.
6. Bake for 30-32 minutes, the edges will be slightly brown
7. Remove from oven and press down again with the back of a spoon, let cool and then pop in fridge before you cut them up. I keep mine in the freezer once cut.