September 19, 2016 / Leave a Comment
3/4 cup almond butter
1 cup quinoa flakes
1/2 cup raw or roasted pumpkin seeds
3 tablespoon raw honey
1/4 teaspoon Celtic sea salt
3/4 cup goji berries
1 cup raw cashews
7 dried dates, pitted
2 tablespoons organic unrefined coconut oil, warmed
In a food processor place almond butter, quinoa flakes, pumpkin seeds, honey, and sea salt, blend until they just come together when pressed between your fingers. Pour the mixture into a 8×8 parchment lined pan and press down.
For the top layer, using a food processor combine goji berries, cashews, dates, and coconut oil, blend for about a minute or until the mixture comes together. Pour over the base and press down. Refrigerate for an hour or so if it is warmer out to help it hold together, cut and serve.