Set your oven to 150°C/300°F and prep an 8-inch square baking pan with parchment paper or use a silicone tray.
Roughly chop the pistachios and almonds and set aside.
- ⅓ cup honey
- ¼ cup almond flour
- ¼ tsp salt
- 1 tbsp creamy peanut butter or creamy almond butter
In a medium bowl, combine the honey, almond flour, salt, and peanut butter.
- 3½ oz raw unsalted pistachios
- 3½ oz raw unsalted almonds
- 6 pitted dates
- ¾ cup unsweetened shredded coconut
- 1 tbsp flaxseed
- 1 tbsp chia seed
Now add the almonds, pistachios, dates, coconut, chia seeds, and flax seeds to the peanut butter mix
Tightly pack the mixture in the baking pan. Make use to firmly press the mixture as much as possible and as evenly as you can. If you are using a silicone mold, it is more difficult to tightly pack the mixture since the silicone is flexible.
Bake for 20 minutes, then remove from the oven on to a wire rack. Do not remove the bars from the pan yet. Once they have cooled, let them rest in the refrigerator for an hour so that they all come together nicely. Then slice and enjoy!