| 7 | 45 | 238 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 0 min | 12 |
| 1 cup | Pecans |
| 1 cup | Medjool date |
| 1 cup | Prune puree |
| 1/4 cup hulled | Sunflower seeds |
| 1/4 cup | Oats, dry |
| 1/4 cup | Flaxseeds |
| 1/4 cup | Pumpkin seeds (pepitas) |
Mix all ingredients into a food processor and process until crumbly and the nuts are in small pieces, and the mixture begins to stick together. About 2 minutes.
Place parchment paper in a loaf pan, or square casserole dish.
Carefully place the fruit and nut mix onto the parchment paper and either use a glass, your hands, or the extra parts of the parchment paper to firmly press down into the pan.
Place in the fridge for 30 minutes to firm up.
Remove from pan and cut into desired bars.
Wrap in plastic wrap and store in the freezer. (no need to thaw before eating, they are not too hard to eat when taken directly from the freezer).
| Fruit | 0.3 |
| Grain | 0.2 |
| Meat Alternative | 0.6 |
