Sweet & Salty Pumpkin Seed Coconut Bars
1 cup of pumpkin seeds, toasted or raw, as preferred
1 cup shredded coconut, unsweetened
¼ cup maple syrup
3 Tbsp coconut oil
1 tsp vanilla extract
¼ tsp sea salt
First, toast your pumpkin seeds (if you choose to do that): Preheat oven to 350 F and toast pumpkin seeds for 10 minutes.
When toasted pumpkin seeds have cooled, add all ingredients to a food processor and process until everything has combined, but mixture is still textured and chunky
Remove mixture from food processor and press into the bottom of a medium-sized (mine was about 5” x 5”) Tupperware container.
Place in the fridge, and let set for about 2-4 hours. When time has elapsed, remove from fridge and cut hardened mixture into bars or squares.
Store in fridge or freezer…they will melt at room temperature!
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach