Ingredients:

  • 1/2 cup (60g) ground flaxseeds
  • 1/4 cup (40g) chia seeds
  • 1/4 cup (35g) raw pumpkin seeds
  • 1/4 cup (30g) sunflower seeds
  • 1/2 cup (45g) vanilla protein powder
  • 1/3 cup (80g) creamy almond butter
  • 2 tbsp (30ml) melted coconut oil
  • 1 tbsp (15ml) honey
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) sea salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a mixing bowl, stir together the ground flax, chia seeds, pumpkin seeds, sunflower seeds, protein powder, cinnamon, and salt until evenly coated and clump-free.
  2. Add the almond butter, melted coconut oil, honey, and vanilla extract. Fold the mixture firmly with a spatula until it reaches a thick, clay-like consistency.
  3. Line an 8x8 inch baking pan with parchment paper. Transfer the mixture into the pan and press down firmly with a spatula or the bottom of a glass to ensure edges are tight.
  4. Place the pan in the freezer for 30 minutes or the refrigerator for 1 hour to set.
  5. Lift the parchment paper out of the pan and use a sharp knife to slice the block into 20 equal squares.