Dry Ingredients:
- 1 cup coconut flour (substitute with almond flour if desired)
- 3 Tsp raw cacao powder
- 1 Tbsp maca powder
- 1 tsp baking powder
- 2 Tbsp raw hemp seeds
- 1/2 cup raw sprouted pumpkin seeds
- 2 cups dried goji berries
- 2 pods cardamom, seeds removed and powdered <or> 1/2 tsp cardamom powder (optional)
- 1 tsp salt (optional)
Wet Ingredients:
- 1 cup water to make flax-chia egg:
- 8 Tbsp ground flax seeds
- 1 1/4 cup cool water
- 1/2 cup coconut oil
- 1/4 cup organic blackstrap molasses
- 4 drops liquid stevia
Method:
- Pre-heat oven to 375C
- Dot a 9x13 inch pan with coconut oil and line with parchment paper
- Make the flax "egg" by mixing the ground flax seeds with 1&1/4th cup water. Set aside for around 10-15 mins. Add a bit more water if it thickens too much.
- Mix the dry ingredients thoroughly in a large bowl. (As my pumpkin seeds had added celtic sea salt, I did not add salt. You may want to add some salt if you are using plain pumpkin seeds).
- Fold in the flax egg, coconut oil and molasses until well-combined
- Pat the mixture in to the tray and smoothen the surface with a flat spatula
- Bake for 20 minutes
- When it has cooled a bit, scour in to bars. Let cool completely and store in an airtight container