Servings: 10

1 c. Almonds 1 c. Almonds
⅓ c. cashews ⅓ c. cashews
¼ c. sunflower seeds ¼ c. sunflower seeds
¼ c. dried cherries ¼ c. dried cherries
¼ c. dairy and soy free mini chocolate chips ¼ c. dairy and soy free mini chocolate chips
¼ c. unsweetened shredded coconut ¼ c. unsweetened shredded coconut
3 T. coconut flour 3 T. coconut flour
½ t. sea salt ½ t. sea salt
⅓ c. honey ⅓ c. honey
1 t. coconut oil, melted 1 t. coconut oil, melted
2 t. vanilla 2 t. vanilla

Place almonds and cashews in a zip lock bag and break into pieces with a meat mallet or handle of a heavy knife (careful!).
In a large bowl place nuts, seeds, cherries, chocolate, coconut, coconut flour and salt.
In a small bowl mix together honey, coconut oil and vanilla.
Pour liquid ingredients over dry ingredients and continue mixing until well combined. Mixture will be a little crumbly.
Cut a piece of parchment paper to fit in an 8 x 8 pan, leaving paper hanging over on opposite ends. Grease paper and sides not covered by paper.
Wet hands and press mixture into pan, pressing firmly and evenly.
Bake at 400 for 15 to 18 minutes or until sides begin to brown.
Cool in pan. When cool, lift out using overhanging paper and place in refrigerator to firm up,
When firm, cut into rectangles.