Sweet Coconut Curry Granola Bars
- 1 cup cashews, roasted or raw
- 1 cup raw sunflower seeds
- 1 cup Shredded Unsweetened Coconut
- ½ cup raw walnuts
- ½ cup raw pecans
- 1 tsp curry powder
- ¼ tsp fine sea salt
- ½ cup honey
- ¼ cup virgin coconut oil
- ¼ cup almond butter, preferably raw or unsalted
Line a 8×8″ glass baking dish with parchment paper, leaving handles for picking up with. Preheat oven to 300°.
Finely chop half of the nut and seed mixture, add to a large mixing bowl. Roughly chop the second half, add to the bowl along with the coconut and seasonings.
In a small saucepan over medium-low add the honey, coconut oil and almond butter, let melt. Turn up to medium-high, bring to a boil, cook for 1 minute, stirring constantly.
Take off the stove, add to the nuts and stir quickly to mix. Pack into the prepared dish, pressing down firmly.
Bake for 20 minutes, take out and place on a cooling rack. Once the bars are cool lift out and peel off parchment paper. Cut into bars. Store tightly wrapped in the refrigerator or freezer.