Ingredients - 12 Squares

  • 1/2 cup Pistachios
  • 1 cup Pumpkin Seeds
  • 1/2 cup Sunflower Seeds
  • 1/2 cup Rolled Oats
  • 1 cup Shredded Coconut
  • 1/2 cup Quinoa (prefer white)
  • 1/4 cup of Chia Seeds
  • 1/2 cup Almonds
  • 20 chopped Medjool Dates, pitted
  • 2 tbsp Cacao Nibs (optional)
  • 1/3 cup Cranberries
  • 2 tbsp Unprocessed Honey
  • 1 tsp Vanilla Bean Extract
  • 4 tbsp Cacao Powder
  • 6 tbsp melted Coconut Oil


In a food processor add all the nuts, seeds, quinoa, coconut and pulse a couple of times to roughly chop. Place in a mixing bowl.

Add the dates, coconut oil, vanilla extract, honey and cocoa powder to the food processor and blend until a smooth consistency is formed.  You can add a little more coconut oil if needed.

Now add this mixture and the oats to the mixing bowl and mix until well combined.

Press into a lightly greased and lined tin - 28cm x 18cm and place in the fridge for around 30-45 minutes.

Cut into 12 squares.

Stored in the refrigerator in a sealed containers to last up to a week.