½cupdark or semi-sweet chocolate chipsreserve some of the chocolate chips to press on top of bars
¼cupunsalted pumpkin seeds
2tablespoonschia seeds
1tablespoonsesame seeds
⅛teaspoonsea salt
Wet Ingredients:
¼cupnatural seed, tahini or nut butter of your choiceI used a mixed sunflower, sesame and flax seed butter)
¼cupbrown rice syrup
2tablespoonspure maple syrup
2teaspoonscoconut oil
½teaspoonpure vanilla extract
¼teaspoonalmond extract
Instructions
Preheat oven to 325F.
Toast coconut, seeds and almonds for 10 minutes, stirring once halfway through. Remove from the oven and let cool.
Line a 9-inch square baking pan with parchment paper, leaving an overhang so you can easily lift the bars out.
In a large sized bowl, combine all the dry ingredients. Mix well.
In a small saucepan over low heat, combine the seed butter, coconut oil, brown rice and maple syrup. Stir until coconut oil has dissolved and mixture is syrupy.
Add the vanilla and almond extract to the wet mixture and pour over the dry ingredients, combine ingredients really well and press mixture into the baking dish.
Refrigerate for about an hour before cutting into bars. Wrap bars individually in plastic wrap and store in the refrigerator or freezer if you plan on storing them for longer.
Notes
Toasting the coconut, almonds and seeds is optional, you could make this without toasting them.
Using parchment paper to line the baking pan and leaving an overhang on opposite ends makes it easier to lift the bars out of the pan for cutting into even portions.