Nourishing Nutbars

½ cup walnuts

⅛ cup almonds

⅛ cup pumpkin seeds

¼ cup coconut flour

¼ cup unsweetened shredded coconut

2 tablespoon hemp protein powder

½ cup coconut oil, melted (or at least at room temperature)

1 teaspoon pure vanilla extract

½ teaspoon of brown rice syrup or Grade B maple syrup (optional)

¼ teaspoon sea salt

· Preheat oven to 350F. Place nuts and shredded coconut on a baking sheet and toast for 5-8 minutes until browned and fragrant.

· Transfer to a food processor and blend until it forms a coarse mealy texture.

· Combine coconut oil, vanilla, brown rice syrup and salt. Stir to combine.

· Add nut mixture and coconut flour, folding in a little at a time until evenly mixed throughout.

· Press mixture into a small loaf pan.

· Refrigerate for about half an hour, until firm.

· Cut into 2” x 1” bars. Refrigerate.