Nut-Free Coconut and Seed Macaroon Bars

Ingredients

• 2 cups unsweetened shredded coconut
• 1 cup pumpkin seeds
• 1 cup sunflower seeds
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. 1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
2. 2. In a large mixing bowl, combine the shredded coconut, pumpkin seeds, and sunflower seeds.
3. 3. In a separate bowl, mix together the honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
4. 4. Pour the wet mixture into the dry ingredients and stir until everything is evenly coated.
5. 5. Transfer the mixture to the prepared baking pan and press it firmly into an even layer. Bake for 20 minutes or until golden brown.

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