1 cup unsweetened coconut, shredded
1/2 cup raw sunflower seeds
1 T ground cinnamon
1/4 t himalayan salt
1/4 cup maple syrup
2 t vanilla extract
1/2 melted coconut oil
Preheat oven to 350F. In a food processor, combing coconut and sunflower seeds and pulse for 30 seconds. Combine the rest of the ingredients and continue to pulse for an additional 2 minutes until well combined. Scoop the mixture onto a parchment lined baking sheet and flatten to about 1/4″ thickness. Use a rolling pin if needed! Using a wet knife, score the mixture into small bite sized square and bake in the oven for 10-15 minutes until firm to touch. Let sit for an additional 10-15 minutes in the pan before breaking into pieces. Store in the fridge for up to a week.
Enjoy with milk, yogurt, fruit, or just as a snack on it’s own!