- 2 Cups rolled oats
- 1 1/2 Cups Rice Bubbles or puffed rice
- 1/2 Cup dried cranberries
- 1/2 Cup desiccated coconut
- 1/4 Cup sunflower seeds
- 60g Tribal Moon Ceremonial Grade Cacao
- 150g butter
- 1 Cup honey
- 1 Tsp vanilla essence
Step 1: Preheat oven to 160 degrees Celsius and line a square or rectangle baking tin with baking paper.
Step 2: In a large bowl, combine all dry ingredients and mix well.
Step 3: In a small saucepan, combine the honey and butter and mix over a low heat for approximately 5 minutes or until the butter has melted and the mixture has thickened slightly. Remove from heat and add the vanilla essence and cacao.
Step 4: Once cooled slightly, add the liquid to the dry ingredients and mix until well-combined.
Step 5: Firmly press the mixture into the lined pan to make a flat, tight and even layer.
Bake for approximately 40 minutes or until golden brown. Check after 30 minutes.
Step 6: Cool in the baking paper on a wire rack for 10 to 15 minutes. Cut into small bars.
The bars can be stored in an airtight container for up to 2 weeks.