Searching for the perfect on-the-go snack? Enter homemade snack bars. Full of whole ingredients to help you get through your day.

What You’ll Need:

Dry Ingredients:

• 1 cup raw almonds, roughly chopped
• 3/4 cup raw pumpkin seeds
• 2 cups puffed brown rice
• 1/4 cup white sesame seeds
• 2 Tbsp chia seeds
• 2 Tbsp ground flax seeds
• 1 cup unsweetened dried cranberries
• 1 tsp kosher sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom

Wet Ingredients:

• 1/2 cup smooth cashew butter
• 1/2 cup honey
• 1/4 cup 4th & Heart Original Ghee, melted
• 1 tsp vanilla extract
• Zest of 1/2 orange

Topping, Optional:

• 1/4 cup finely chopped white chocolate, or white chocolate chips
• 1 tsp 4th & Heart Original Ghee
• Zest of 1/2 orange
• Flaky sea salt, to taste

Instructions:

1. Preheat the oven to 350°F.
2. Line an 8 x 8-inch baking dish with parchment paper, leaving 2 inches of overhang.
3. Spread the almonds and pumpkin seeds on a baking sheet and toast for 7-8 minutes, or until fragrant and lightly golden. Transfer to a large mixing bowl with the remaining dry ingredients, and stir to combine.
4. Warm the cashew butter slightly (10-15 seconds in the microwave), and add to a small mixing bowl, along with the rest of the wet ingredients. Stir until thoroughly incorporated. Pour the wet ingredients over the dry ingredients and mix thoroughly.
5. Transfer the mixture to the prepared baking dish, and press firmly into an even layer, using the back of a spatula or your hands to compact it well.
6. Add the white chocolate and ghee to a microwave-safe bowl. Microwave for 10-15 seconds at a time, stirring between intervals, until the chocolate and ghee are melted and smooth.
7. Use a spoon to drizzle the white chocolate-ghee mixture over the top of the pressed bars in any pattern or arrangement that calls to you! Top with orange zest and flaky salt, to your preference.
8. Cover the baking dish with cling wrap or beeswax paper, being careful not to disturb the drizzle.
9. Transfer the baking dish to the refrigerator and chill for at least 1 hour until the bars are firm and the white chocolate has fully hardened.
10. Remove the dish from the refrigerator. Use a sharp knife to carefully loosen the edges of the bars, and pull up on the parchment paper to carefully remove the sheet of bars in one lift.
11. Discard the parchment paper, and using a large, sharp knife, slice the square in half. Slice each half into 8 bars. They should be about 4”x1”, and about 2 ½” deep. Enjoy immediately, or store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months.