1.5 cups unsweetened shredded coconut, toasted
1 cup hemp seeds
1 cup cashew or almond butter
1/3 cup maple syrup or honey
1 tsp. cinnamon
1/4 c optional dried fruit or dark chocolate
Preheat oven to 325. Spread coconut evenly on parchment paper on baking sheet. Toast 5-10 minutes (watch so it doesn’t burn!)
Mix the toasted coconut plus all other ingredients in a bowl. Take the mixture and press evenly into a square pan.
Refrigerate overnight. Cut evenly into about 16 bars.
Store in an airtight container in the fridge. Enjoy!