Super Seedy Almond Cranberry Granola Bars

• FOR THE PRUNE PASTE:
• 1 cup Pitted Prunes
• 1 cup Pitted Dates
• 2 cups Water, Or Enough To Generously Cover The Fruit
• 1 teaspoon Vanilla Essence
• 2 teaspoons Lemon Juice
• Pinch Of Sea Salt
• FOR THE GRANOLA BARS:
• Drizzle Of Coconut Oil, For Greasing
• 1 cup Rolled Oats
• 1 cup Almonds, Roughly Chopped
• 1/2 cups Cranberries
• 1 cup Desiccated Coconut
• 1/2 cups Pumpkin Seeds
• 1/2 cups Sunflower Seeds
• 2 Tablespoons Flax Seeds (linseeds)
• 2 Tablespoons Chia Seeds
• 1 Tablespoon Ground Cinnamon, Heaped
• 1 teaspoon Mixed Spice, Heaped
• 1 teaspoon Sea Salt
• 1 Tablespoon Lemon Zest

1. For the prune paste:
2. Soak prunes and dates in the water for 2 hours until very soft. Drain water, keeping about 1 tablespoon of the water in with the fruit.
3. Place prunes, dates and remaining water, vanilla essence, lemon juice and salt into a blender and blitz until a smooth paste is formed. Set aside for now.
4. For the granola bars:
5. Preheat oven to 150u0b0C (300u0b0F). Lightly grease a 9 x 12 inch metal sheet pan with coconut oil.
6. In a large mixing bowl, combine granola bar ingredients and mix with a wooden spoon. Mix in prune paste-it's best to use your hands to make sure all the the granola is completely coated with the prune paste.
7. Pack mixture down well with your hands into metal sheet pan in an even layer. Bake for 20 minutes just so the granola sets. Take out of oven and cool for 5 minutes in pan, then slice into bars and allow to cool completely before turning out.
8. Note: Store in airtight containers in the refrigerator for up to a week, or in the freezer.

dates, water, vanilla, lemon juice, salt, drizzle of coconut oil, rolled oats, cranberries, coconut, pumpkin seeds, sunflower seeds, flax seeds, chia seeds, ground cinnamon, mixed spice, salt, lemon zest

Taken from tastykitchen.com/recipes/breakfastbrunch/super-seedy-almond-cranberry-granola-bars/ (may not work)