Ingredients
-
1 cup mixed nuts (almonds, peanuts, cashews, walnuts – chopped)
-
½ cup mixed seeds (pumpkin, sunflower, sesame, flax)
-
¼ cup dried fruit (raisins, cranberries, chopped dates – optional)
-
⅓ cup honey or jaggery syrup
-
1 tbsp coconut oil or butter
-
½ tsp vanilla (optional)
-
Pinch of salt
Instructions
-
Dry roast nuts & seeds
Heat a pan on low flame and dry roast nuts first, then seeds, until lightly golden and fragrant. Set aside. -
Prepare the syrup
In the same pan, add honey (or jaggery syrup) and coconut oil.
Heat on low, stirring until it bubbles slightly and thickens (about 2–3 minutes). -
Mix everything
Add roasted nuts, seeds, dried fruits, salt, and vanilla to the syrup.
Mix quickly so everything is well coated. -
Shape
Transfer mixture onto parchment paper or a greased tray.
Press firmly using a spatula or another sheet of parchment. -
Cut & set
While warm, cut into squares or round shapes.
Let it cool completely (or refrigerate 20–30 minutes) until firm.
Storage
-
Store in an airtight container
-
Keeps 1 week at room temp or 2–3 weeks refrigerated
Tips
-
For extra crunch, cook syrup slightly longer
-
For softer bars, reduce cooking time
-
You can roll them into energy balls instead of bars
- Creamy Chicken and Broccoli Pasta - January 8, 2026
- Hearty Rustic Chicken & Vegetable Soup - January 8, 2026
- Tomato Basil Garlic Bread - January 8, 2026