- 1½ cups Medjool dates, pitted
- 1 cup unsalted cashews
- ½ cup maple syrup
- ¼ tsp fine sea salt
- scraped seeds of 1 vanilla bean
- 1 cup coconut flakes
- ½ cup rolled oats
- ½ cup ground linseed
- ½ cup raisins, chopped
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup coconut oil, warmed until liquid
1 Combine the dates, cashews, maple syrup, salt and vanilla seeds in a food processor and purée until very smooth, then transfer to a large bowl. Add the coconut, oats, linseed, raisins and seeds, then mix well.
2 Add the coconut oil in a steady stream and mix until just pliable. Press into a lined 27cm x 17cm slice pan, then refrigerate until firm. Cut into bars, then serve.