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Cranberry Energy Bars

10 ingredients · 30 minutes · 10 serving

1. Preheat oven to 350ºF (177ºC). Line a pan with parchment paper and lightly grease with some olive or coconut oil. (We use an 8x8 square pan.)
2. Throw coconut, pecans, sesame seeds, pumpkin seeds and sunflower seeds into a large frying pan. Place over medium-low heat and stir occasionally for 5 minutes or until lightly toasted. Remove from heat and place in a large mixing bowl with the ground flax seed, cranberries and sea salt.
3. Add honey and sunflower seed butter into the mixing bowl and mix well until all ingredients are evenly distributed. Transfer mix into the square pan and press down evenly. Take some time to really pack it in there. If you don't pack it down firmly enough, the bars will crumble.
4. Bake in oven for 15 minutes. 5. Remove from oven and let cool completely. Once cool, lift parchment paper out of the tin and slice into bars with a sharp knife. Enjoy!
3/4 cup Unsweetened Coconut Flakes
1/2 cup Pecans (chopped)
1/3 cup Sesame Seeds
1/4 cup Pumpkin Seeds
1/4 cup Sunflower Seeds
1/4 cup Ground Flax Seed
1/4 cup Dried Unsweetened Cranberries
1/4 tsp Sea Salt
1/4 cup Raw Honey
1/4 cup Sunflower Seed Butter
Leftovers Store: on the counter in an airtight container for up to one week. Refrigerate or freeze for longer.
Nut Allergy: Skip the pecans and double up on the sunflower and pumpkin seeds.
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