Bulk Bin Magic Bars

The recipe for the bliss balls in this photo is in my book Simply Living Well, but the one for the magic bars is below. To save time, I double the recipe and freeze them in glass storage containers until we’re ready to eat them. When I pull them from the freezer, I keep them in the refrigerator where they’ll stay solid and crispy; otherwise they can get a little soft and gooey at room temperature.

Ingredients

2.5 cups of mixed nuts and seeds

(almonds, cashews, walnuts, pecans, sunflower, and pumpkin seeds)

½ cup dried cranberries, chopped

¼ cup shredded unsweetened coconut 

2 tbsp dark chocolate chips OR cocoa nibs

¼ cup coconut oil

1/3 cup nut butter

1/3 cup honey

1 tsp vanilla extract

½ tsp sea salt

Directions

Place the nuts and seeds in the bowl of a food processor and pulse into bite-size pieces. Transfer to a medium-sized bowl, add the fruit and shredded coconut. Mix well. In a saucepan over medium heat, melt the nut butter, coconut oil, honey, vanilla, and salt. Remove pan from heat and pour the nuts and dried fruit mixture into the saucepan. Stir the mixture and it allow it to cool. Once cool, add the chocolate chips and mix again. Pour the mixture onto a baking tray lined with compostable parchment paper. Using the back of a wooden spoon, press the mixture firmly to flatten and shape it. Freeze for one to two hours, then cut into bite-size granola bars. Store in a glass container with an airtight lid in the refrigerator or freezer.