Makes 20-1"x4" bars Dry Ingredients 2 cups Puffed brown rice 1/2 cup Rolled barley flakes-toasted 1/2 cup Popped quinoa 1/2 cup Pumpkin seeds-toasted 1/2 cup Goji berries 1/2 cup Dried blueberries 1/2 cup Sunflower seeds-toasted 1/2 cup Coconut flakes-toasted 1/4 cup Cacao nibs 1/4 cup Sliced almonds-toasted 1/4 cup Hemp seeds 1/4 cup Dried ginger-chopped 1 Tbsp Maca powder 1 Tbsp Kale powder 1 Tbsp Bee pollen 1 Tbsp Chia seeds 1 Tbsp Golden flax seeds 1 Tbsp Black sesame seeds
Wet Ingredients 1/2 cup Dried pitted dates-blended 1/2 cup Almond butter 1/4 cup Raw Big Island honey 1 tsp Vanilla extract 1/2 tsp Kosher salt
Toast all items individually in a dry pan over med/low heat until light brown and fragrant. Mix all dry ingredients in a large bowl and set aside. Add dried dates to a bowl and cover with hot water to soften for 5 minutes. Drain and add to food processor or blender. Add remaining wet ingredients and blend until smooth.
Add wet ingredients to dry ingredients and mix well.
Place parchment paper on a 1/4 size sheet pan or cookie sheet and spread mixture out, pressing into corners. You can also roll them into balls.
Refrigerate for 4-6 hours or until firm. Cut into 20 individual bars. Wrap in parchment or cling wrap. Keep in refrigerator for up to 3 weeks or freezer for up to 6 months.