Pistachio and Cranberry Breakfast bar
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 14 bars
Ingredients
  • 1 cup shelled pistachio nuts
  • 1 cup almonds
  • 1 cup sunflower seeds
  • 1 cup flaked coconut
  • 1 cup dried cranberries
  • ½ cup sesame seeds
  • ½ cup tahini paste
  • ½ cup raw agave, coconut nectar or honey
  • ½ cup cacao butter melted
  • 1 tspn Himalayan or Celtic sea salt
Instructions
  1. Place sesame seeds in a coffee grinder and grind until powdered. Place powder in a food processor with almonds and process until almonds are almost ground into a meal. Add Pistachios, sunflower seeds, coconut, cranberries and salt and pulse around half a dozen times to roughly chop and combine the mixture. Empty into a large mixing bowl, add all other ingredients and then mix through well with a large spoon. Line a shallow baking tray with waxed paper, press mixture very firmly into tray, (remembering to press well into the corners) then place in the fridge to set for approximately 30 minutes. Once set, remove from fridge and from tray then cut into small bars with a large, sharp knife. Will stay fresh in a refrigerated, sealed container for around 2 months.
Nutrition Information
Calories: 219
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/pistachio-cranberry-breakfast-bar/