Ingredients
• 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
Method
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Grease a 27 x 17cm slice tin with cooking oil, then line base and long sides of tin with baking paper.
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Combine dates, cashews, maple syrup, salt and vanilla seeds in the large bowl of a food processor and puree until very smooth.
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Transfer date mixture to a large bowl.
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Add coconut, oats, linseed, raisin, seeds and coconut oil, then mix well until just pliable.
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Press mixture into prepared tin and smooth surface. Refrigerate for 2 hours or until firm.
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Remove from tin and cut into bars, then serve.
