Servings: 10

1 cup chopped raw cashews 1 cup chopped raw cashews
½ cup chopped raw almonds ½ cup chopped raw almonds
½ cup dried tart cherries ½ cup dried tart cherries
½ cup puffed rice cereal ½ cup puffed rice cereal
¼ cup pumpkin seeds ¼ cup pumpkin seeds
¼ cup semi-sweet chocolate chunks ¼ cup semi-sweet chocolate chunks
⅛ teaspoon sea salt ⅛ teaspoon sea salt
1 tablespoon whole golden flaxseeds 1 tablespoon whole golden flaxseeds
¼ cup brown rice syrup ¼ cup brown rice syrup
1 tablespoon almond butter 1 tablespoon almond butter

Preheat oven to 325 degrees F; line 8X8 inch baking pan with parchment paper.
Mix all dry ingredients together in a bowl.
In small bowl, stir together syrup and almond butter until combined and gently fold into nut mixture until complete incorporated.
Transfer bar mixture to prepared baking dish.
Using an extra sheet of parchment paper, press down on the mixture to form it to the pan and ensuring there are no spaces in the mix.
Bake for 15 minutes; allow bars to cool completely in pan on a wire drying rack. Place in fridge or freezer for faster cooling.
Remove parchment paper with cooled bars from the pan and using a serrated knife, slice into 10 even bars. Remove parchment paper from bottom of each bar.
Wrap each bar individually with plastic wrap to store for snack time. Place wrapped bars in airtight container and store on counter for up to 5 days or in fridge for up to 2 weeks.

Serving size: 1/10 recipe Calories: 224 Fat: 12g Carbohydrates: 25g Sugar: 13g Sodium: 45mg Fiber: 3g Protein: 5g Cholesterol: 0mg  Serving size: 1/10 recipe Calories: 224 Fat: 12g Carbohydrates: 25g Sugar: 13g Sodium: 45mg Fiber: 3g Protein: 5g Cholesterol: 0mg