Prep time
Cook time
Total time
 
Serves: 20-25 pieces
Ingredients
  • 1¾ cup gluten-free rolled oats
  • ¾ cup unsweetened desiccated coconut
  • 1 cup unsalted cashews
  • ½ cup chopped pistachios
  • 2 tablespoon chia seeds
  • ¼ cup dried cranberries
  • ¼ cup raisins
  • ½ cup dates (medjool and preferably seedless) roughly chopped
  • 4 tbspn agave syrup
  • 1 tbspn coconut oil
  • 1 teaspoon vanilla extract
  1. In a pan of boiling water, place the chopped dates, raisins and cranberries and allow to soak for 10 minutes.
  2. Meanwhile, place the cashew nuts and desiccated coconut in a food processor and chop until coarsely chopped.
  3. Add in the remaining ingredients, including the soaked fruits (which you should drain the water before)
  4. Mix in the food processor for a minute and then open and mix with a spoon. Then mix for an extra minute once more.
  5. Line a 9 inch square baking pan with greaseproof paper and transfer the mixture into the pan.
  6. Spread out to cover the entire area, firmly pressing it together so it is sticking together firmly. The harder you press, the better it will stick. (Don't be afraid of getting messy and use your hands for the best result).
  7. Even it out, trying to get a smooth surface and refrigerate for a couple of hours.
  8. Cut into squares (size of your preference) and store in an airtight container. e
Recipe by Hungry Little Veggie at http://www.hungrylittleveggie.com/fruit-n-nut-chewy-breakfast-bars-vegan-gluten-free/