Instructions

1. Preheat oven to 325-degrees F. Place the pepitas and sunflower seeds on a baking tray lined with parchment paper. Roast nuts until lightly golden, about 8-10 minutes. Remove from oven and set aside to cool. This step is optional. However, we love the depth of flavor that the roasted seeds bring to the bars.
2. Increase the oven temperature to 350-degrees F. Lightly grease an 8" x 8" baking dish and line with a piece of parchment paper (with overhang) so the bars are easier to remove.
3. In a large bowl, combine the sunflower butter, applesauce, maple syrup, and coconut oil.
4. Place the oats into a food processor and pulse until the oats are coarsely chopped, still having a lot of texture. Transfer oats to the sunflower butter mixture and mix with your hands until fully incorporated.
5. Add the cooled pepita and sunflower seeds, dried fruit, coconut, chocolate chips, chia seeds, and salt. Mix with your hands. The dough will be stiff.
6. Transfer the mixture into the prepared baking dish. With lightly wet hands, press down on the dough until smooth and compacted.
7. Bake for 20-25 minutes, until firm and lightly golden around the edges.
8. Place the dish on a cooling rack for 15 minutes, then carefully slide a knife to loosen the edges and gently lift out. Place the slab on cooling rack until completely cool.
9. Once cool, slice into bars.