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