- almond butter - coconut oil - brown rice malt syrup - sesame seeds
- dry roasted cashews - pepitas - desiccated coconut - sunflower seeds - dried cranberries
Mix dry ingredients.
Add the cashews, seeds, coconut and cranberries to a bowl and mix to combine.
Make the almond butter mixture
Add the almond butter, rice malt syrup and coconut oil to a saucepan and whisk together. Bring to a simmer and then remove from the heat.
Mix wet & dry ingredients.
Pour the almond butter mixture into the dry mixture and stir to combine.
Press the mixture into a parchment paper lined tin. Spread melted dark chocolate across the top and refrigerate to set. Once set, slice and enjoy!
Store in an airtight container in the fridge for up to 2 weeks.