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ingredients
1 Cup roasted pistachios
½ Cup pumpkin seeds
½ Cup sunflower seeds
1/3 Cup dried tart cherries
1 Cup unsweetened coconut flakes
1 Tsp. Salt
1 Tsp. Pure vanilla extract
1/2 Tsp. Coconut extract
4 Tbsp. Brown Rice Syrup
1 Tbsp. melted coconut oil
Cooking Spray
DIRECTIONS
5. Add the vanilla extract (I use Tahitian Vanilla), coconut extract, rice syrup and the coconut oil and stir until well combined.
NOTE: After playing with all kinds of nuts, seeds and dried fruit combinations, this wound up being my favorite. I started the project of finding the “perfect snack bar” for my brother who can be demanding! (especially when it comes to his snacks) He really likes coconut so I wound up adding a lot more coconut and using the coconut extract to really up the coconut taste. It worked. I found this coconut extract at Amazon and it really did the trick. You can buy it here: Watkins Coconut Extract. I also had to make a couple of adjustments to the amount of salt I used and the sweetner I finally chose. I had read that Brown Rice Syrup was a great sweetener but I had never used it before. Since I usually had honey in the house, that was my sweetener of choice. This time, I decided to try the syrup and what a pleasant surprise. First, I really liked the taste. Second, it held the bar together much better than the honey did. So, that is what finally made it into this recipe. I had a hard time finding the Brown Rice Syrup at my grocery store but did find it at Amazon. This is definitely worth a try. It is easy to pull together with the right ingredients and you know exactly what you are going to get in your bar. Enjoy.