In a large mixing bowl add the dessicated coconut, cranberries, pepitas, sunflower seeds, sesame seeds and cashews. Mix together and set aside.
½ cup desiccated coconut, ½ cup dried cranberries, ½ cup sunflower seeds, ½ cup sesame seeds, 1 cup dry roasted cashews, ¼ cup pepitas
Bring a small saucepan to a low heat. Add in coconut oil and allow to melt. Once melted add the brown rice malt syrup and almond butter and whisk over low heat for 2 minutes.
⅓ cup brown rice malt syrup, 2 tablespoon coconut oil, ¼ cup almond butter
Pour the almond mixture into the dry mix and stir/press together with a wooden spoon to combine.
Once well combined, press the mixture into the slice tin. Spread out with the back of a spoon and then use an egg flip to press down firmly.
Break up the dark chocoalte and add to a small saucpean on a low heat. Stir the chocolate while it is melting to prevent from overheating. Add the tablespoon of coconut oil to the melted dark chocoalte and whisk to combine.
90 grams dark chocolate, 1 tablespoon coconut oil
Pour the dark chocolate mixture over the top of the pressed down bar mixture. Use the back of a spoon to spread out and then holding onto the sides of the baking tin, tip the tin from side to side to evenly spread the chocolate over the bar.
Place the slice into the refrigerator or freezer and allow to set for approximately one hour. The bars will set more quickly in the freezer.
Once set, remove bar from the fridge or freezer and slice up into approximately 12 bars or 16 bite sized bars.
Melt vegan salted caramel chocolate in a saucepan on a low heat and drizzle over the top of the slice once set.