3 tbsp Agave Nectar or Honey
2 – 3 tbsp Peanut Butter or any Nut Butter
1 oz (27.5 g) Sesame Seeds
1 oz (27.5 g) Sunflower Seeds
1 oz (27.5 g) Carob Powder or Cocoa
0.5 oz (15 g) Desiccated Coconut
0.5 oz (15 g) Dried Cranberries
Combine the agave nectar and peanut butter in a saucepan, heat gently, stirring continually.
Once combined, remove from the heat and immediately add all remaining ingredients, except the cranberries. Mix well. Then add dried cranberries and mix gently so they remain whole.
Grease a small tin (I actually used a plastic tupperware box approx. 20 x 15cm) and used hazelnut oil to grease it very lightly but you could use almond, coconut or any flavourless plant oil).
Press the mixture into the tin and press down so the top is smooth and it’s well compacted. Cover and place in the fridge to set then slice and serve!
Makes approx. 8 bars which are 125 calories each.