• Cooking oil spray, to grease
• 1 1/2 cups (240g) medjool dates, pitted
• 1 cup unsalted cashews
• 1/2 cup maple syrup
• 1/4 tsp fine sea-salt
• Seeds of 1 vanilla bean
• 1 cup coconut flakes
• 1/2 cup rolled oats
• 1/2 cup linseed meal
• 1/2 cup raisins, chopped
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/4 cup extra virgin coconut oil, melted
Note: Allow 2 hours chilling
Grease a 27 x 17cm slice tin with cooking oil, then line base and long sides of tin with baking paper.
Combine dates, cashews, maple syrup, salt and vanilla seeds in the large bowl of a food processor and puree until very smooth.
Transfer date mixture to a large bowl.
Add coconut, oats, linseed, raisin, seeds and coconut oil, then mix well until just pliable.
Press mixture into prepared tin and smooth surface. Refrigerate for 2 hours or until firm.
Remove from tin and cut into bars, then serve.