Tuesday, May 6, 2014

My pumpkin seed larabar

 - 1 cup ground pumpkin seeds ( or any nuts or seeds you can tolerate ) 
 - 1 cup pitted dates
 - 1 cup shredded, unsweetened coconut
 - 1 teaspoon coconut oil

Put all ingredients in a food processor and pulse until dough like.

Press "dough" into a parchment lined ( easier to remove ) pan
Chill in frig until firm to cut.
Cut into individual sizes and shapes of your choice and keep in frig. I didn't get to find out how long they will last as my 9yo polished half of it right after. He usually hates the store bought version but maybe with some added mommy love, they goggled them up. I used seeds cause I tolerate them better and they can be packed into school lunches for nut free safety. 

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