Ingredients

·       1 cup sunflower seeds

·       ½ cup pumpkin seeds

·       ½ cup sesame seeds

·       4 tablespoon chia seeds

·       2 tablespoons hemp seeds

·       1 cup desiccated coconut

·       3 tablespoons of raw cacao powder

·       20 medjool dates, pitted

·       6 tablespoons of ghee or coconut oil

·       1 teaspoon vanilla extract

·       2 tablespoon of goji berries (added after blending)

Note: The sunflower, pumpkin and sesame seeds can be soaked overnight in filtered water with one pinch of salt to activate them. This will make them easier to digest. Wash and drain seeds well before use and discard the soaking water.

Method

Place all the dry ingredients except for the goji berries into a blender or food processor and process for a few seconds to combine. Be mindful not process them for too long, as you want to leave some texture to the mixture. Transfer the mixture into a bowl. Combine 10 of the dates and the coconut oil/ghee and vanilla extract and process for 40 seconds. Add the other dates, one at a time and keep blending until a smooth mixture is achieved. Use a kitchen aid for help or very small amounts of water, if the paste is too thick and sticking to the walls.

Pour the date paste over the dry ingredients and mix well. Add the goji berries and mix well again. Line a 18 cm x 26.5 cm baking dish with parchment paper and press the mixture down firmly, so that it becomes compacted in the dish. Put the mixture into the freezer for 20 minutes to set. Cut into preferred bar sizes and store in the fridge or freezer. Enjoy!