Prep: 1. Preheat oven to 350 2. Chop almonds and pecans. (Tip: Put nuts in ziplock and roll over them with a rolling pin) 3. On an ungreased baking sheet, spread out the oats, nuts, seeds and sea salt and place in oven to toast for 6 minutes. (Note: if any nuts/seeds are already roasted, leave them out of this step, and if they are already salted, add less or omit sea salt). Remove from oven and set aside to cool. 4. Meanwhile, prepare a baking dish for bars: cover in foil and then brush foil with canola oil. Make: 1. In food processor, pulse dates and apricots until chopped fine. Set aside in a large bowl together with cranberries, raisins, coconut. 2. In a small saucepan, warm the oil and maple syrup, stirring gently over medium-low heat. 3. Meanwhile, add cooled toasted oats/nuts/seeds to the bowl of dried fruits, along with cinnamon and cardamom. 4. Gently pour the warm oil/maple syrup mixture into the bowl. Mix with a large spoon. 5. When mixed, stir in the chocolate chips (don't do it earlier or the warm liquids will melt the chocolate). 6. Spread out in prepared pan. 7. Bake for 20 minutes.
These are great to make a big batch of and have to snack on all week. If you won't eat them all in a 3-4 days place them in an airtight container in the fridge and they'll keep for up to 2 weeks. You can play with the exact ingredients, but stick to the total ratios for each category Total of dry nuts/seeds/oats = 5 1/4 cups Total of chopped dried fruits = 2 1/2 cups Total liquids (oil and sweeteners) = 1 cup (we tried an agave substitution, not as good) Nut butter = 1/2 cup (can substitute in almond butter, it's delicious)