• Line a slice tin with baking paper and set aside.
• In a large mixing bowl add the dessicated coconut, cranberries, pepitas, sunflower seeds, sesame seeds and cashews. Mix together and set aside.
• 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.
• 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.
• 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.

Optional

• Melt vegan salted caramel chocolate in a saucepan on a low heat and drizzle over the top of the slice once set.