Snackdown Power Bars

Directions

• ¾ cup coarsely chopped Brazil nuts
• ⅓ cup each pumpkin & sunflower seeds
• ½ cup rolled oats
• ⅓ cup unsweetened cacao powder (or cocoa)
• ⅓ cup unsweetened shredded coconut
• 8 Medjool dates, pitted
• 8 dried apricots
• 2 tablespoons melted coconut oil
• ½ cup honey
• 3 egg whites

Directions

1. In a skillet with Teflon™ nonstick coatings, toast nuts and seeds over medium heat; pulse 6 times in processor; add to bowl with the oats, cacao, and coconut.
2. In processor, chop dates and apricots; add to bowl.
3. Whisk oil with honey and eggs; turn into dry mix; combine well; spread in an 8-inch pan with Teflon™ nonstick; press flat with spatula.
4. Bake 300° for 40 minutes or until edges start to brown.
5. Cool on rack 15 minutes; loosen edges with spatula and turn out of pan to wire rack 15 minutes; cool in fridge 1 hour.
6. Cut bars 1x4 inches.
7. Wrap for take-away or cover and refrigerate.