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1/2 cup raw cashews
3/4 cup unsweetened shredded coconut
1/4 cup honey
1/4 cup palm sugar, or whole brown sugar
1/4 cup peanut butter, almond butter or nut butter of your choice
1 tsp vanilla
1 tsp sea salt
1 cup sesame seeds
1/2 cup pumpkin seeds
Combine the cashews and coconut into a course mixture in either a food processor or blender.
Mix together the honey, sugar, nut butter, vanilla and salt in a pot on medium high heat until everything is well combined.
Add all the ingredients to the wet mixture and mix very well.
You can press the mixture into silicone moulds or 8 by 8 inch parchment lined baking pan.
Bake at 300f for 18-20 minutes, take the bars out of the oven and allow them to cool, transfer them into the fridge. Once they are fully chilled either pop them out of the moulds, or cut the bars into whatever size you would like.
These keep best in the fridge in a air tight container.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.