½ cup pumpkin seeds
½ cup sunflower seeds
1/2 cup raspberries
1/2 cup flax seeds
½ cup coconut flakes
2 teaspoons cinnamon
½ teaspoon sea salt
½ cup nut butter
2 eggs, beaten
⅓ cup full fat coconut milk
1 teaspoon honey
1 teaspoon vanilla extract
½ cup melted coconut oil
1/2 raw organic nuts, chopped (I used almonds, pecans and macadamia nuts)
Preheat oven to 300 F (150 C). Line an 8-by-8-inch baking dish with parchment paper.
Place pumpkin seeds, sunflower seeds, and coconut flakes in a food processor or blender. Add oats if using. Blend until the consistency of coarse sand. Transfer mixture to a large bowl and add cinnamon, and sea salt. Stir until combined.
In a separate bowl, add eggs, almond butter, raspberries, coconut milk, honey, and vanilla. Whisk to blend. Add melted coconut oil and whisk again. Incorporate wet mixture into dry seed mixture and stir until sticky batter is created.
Transfer to the baking dish and bake 27 to 30 minutes until edges are golden brown.
If using nuts, add to the top 3-5 minutes before removing.
Allow to completely cool before removing from pan. I even suggest cooling in the refrigerator for an hour.