This healthy fall-friendly treat is made with almonds, seeds, raisins, and a simple homemade chai spice mix.
Course Breakfast, Dessert, Snack
Cuisine fall, gluten-free, grain-free, vegan
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 8
Author Stephanie McKercher, RDN
Ingredients
2tablespoonswhole chai spice mix
½cupraisins
6tablespoonsalmondsdivided
6tablespoonssunflower seedsdivided
6tablespoonspumpkin seedsdivided
6tablespoonsunsweetened flaked coconutdivided
6tablespoonscacao nibsdivided
¼cuppure maple syrup
2tablespoonsfiltered water
Instructions
Preheat oven to 350º F and prepare an 8x8 inch baking dish. Blend chai spices in a spice grinder or crush with a mortar and pestle.
Transfer chai spice, raisins, and 4 tablespoons each almonds, sunflower seeds, pumpkin seeds, coconut, and cacao nibs to a food processor (Or Ninja blender) and pulse just enough to allow the mixture to stick together, keeping smaller pieces of nuts and seeds in tact.
Transfer mixture to baking dish and press it into the dish with your hands or the back of a spoon. Add remaining almonds, seeds, coconut, and cacao nibs and press again with hands or spoon until toppings are securely pressed into the dough. Transfer dish to oven and bake until warm and aromatic, about 10 minutes. Remove from oven and allow to cool slightly before cutting into 8 squares and serving. May be stored in an airtight container for up to one week.