Toasted Energy Bars

Preheat oven to Gas Mark 5.

Coat 8x8 inch baking pan with cooking spray and then line with parchment, leaving overhang on all sides. Set aside.

Toast on a baking tray, stirring occasionally, until golden brown, about 10m:

• 3 cups (400g) cashews

Reduce the heat to Gas Mark 5m then toast on two baking trays, keeping everything separate, for 8m:

• ¼ cup buckwheat / other seed
• 1 cup desiccated coconut
• ½ cup sesame seeds
• ½ cup linseeds

Let cool slightly and measure out 2 tbsp sesame seeds, and 2 tbsp linseeds. Set these aside to top the bars with later.

Blend the remaining toasted ingredients plus 2 tsp salt in a high powdered blender. Process until finely chopped.

Bring maple syrup (or honey) and the coconut oil to a boil in a small saucepan. Cook, stirring, for about 1 minute. Remove and stir in the vanilla. Pour over cashew/seed mixture and stir to coat.

Press the mixture firmly into the prepared 8x8 pan with the back of a greased measuring cup or wet hands. Top the bars with the reserved seeds from earlier. Press the seeds gently to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into the bars.

Dip the cooled bars into the melted chocolate and place on a parchment lined cookie sheet. Freeze 5 minutes for the chocolate to harden. Store in an air tight container at room temp or in the fridge.

From Half Baked Harvest