No Bake Sprouted Nut & Seed Granola Bars (Gluten Free, Paleo + Vegan)

Directions

1. 1
   Line an 8x8 square pan with parchment paper and lightly grease with coconut oil. Set aside.In a large mixing bowl, stir together the sprouted nuts & seeds, flaked coconut, kosher salt, and cinnamon.Stir together the almond butter, maple syrup, and coconut oil in a small microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 seconds - it should be hot and pour easily. Stir in the vanilla extract.
2. 2
   Pour the nut butter/maple syrup mixture over the dry ingredients and stir until all of the dry ingredients are coated.
3. 3
   Pour the sticky mixture into the prepared pan and then use a flat-bottomed drinking glass, measuring cup, or spatula to press the mixture into a firm, even layer in the pan. Cover and place in the refrigerator for at least 1 hour before cutting into 10 granola bars - the longer you let them set, the less crumbly they'll be when you cut into them.After the bars are cut, place the dark chocolate in a small microwave-safe bowl. Microwave in 30-second increments, stirring between each until the chocolate is completely melted and smooth. Use a fork to drizzle the chocolate over the bars, or put the melted chocolate in a small Ziplock/piping bag and snip the corner to drizzle over the bars.Store the granola bars in a sealed bag or container in the refrigerator for 2 weeks or in the freezer for a few months.