1/2 cup smooth almond butter
3 Tbsp brown rice syrup, maple syrup or honey *see note
2 tsp pure vanilla extract
3 Tbsp coconut oil
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup almonds, chopped
1/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/4 cup unsweetened shredded coconut + extra for sprinkling
1/3 cup quinoa flakes
3 Tbsp ground flax seed
1/2 tsp ground cinnamon
pinch nutmeg
*Note: this recipe can be made sweetener free by removing the brown rice syrup completely and replacing it with extra almond butter. Tastes fantastic either way!
~ Combine almond butter, rice syrup, vanilla, and coconut oil in a small sauce pan
~ Heat on medium low and simmer for 5 minutes or until well combined stirring every minute or so making sure
it doesn't burn
~ Meanwhile, combine remaining ingredients in a large bowl
~ Pour heated almond butter mixture into nuts and seeds bowl, and stir until all pieces are coated
~ Spoon mixture into large muffin liners or glass casserole, pressing down firmly
~ Sprinkle with coconut and place in the freezer until firm
~ Store in the fridge
COOKIE VARIATION: 
~ Add 1/4 cup unsweetened applesauce to the mixture above
~ Form into cookies, sprinkle with coconut and bake at 350F for 15-18 minutes
~ Allow to cool for 10 minutes before eating
Makes 12 cookies
