1 cup raw peanuts
1 cup raw almonds
1/2 cup raw sunflower seeds
1 flax egg (1 tbsp ground flax + 3 tbsp water set aside for 10 minutes)
2 tbsp raw maca powder
1 tsp ground cinnamon
1/4 tsp pink salt
1/4 cup coconut oil
1/4 cup pure organic maple syrup
1 tsp vanilla extract
Preheat oven to 325. Line a large baking sheet with parchment paper & set aside.
In a food processor or vitamix, pulse all your nuts + seeds together until finely chopped, but not into a flour. Pour mixture into a large mixing bowl. Stir in maca powder, ground cinnamon & pink salt until combined.
In a medium saucepan over low-medium heat, melt the coconut oil. Remove from heat & whisk in the Dark Chocolate Cashew butter, maple syrup, flax egg & vanilla extract until well combined.
Fold your wet mixture in with your dry mixture.
Once incorporated, press out mixture onto your parchment-lined baking sheet. About 1/4 inch thickness. Pop in the oven for 25-30 minutes. Remove from the oven & let cool completely until breaking into chunks. Store in an air-right container & enjoy throughout the week with your favorite plant-based milk, yogurt, or smoothies!