This recipe combines the decadence of cocoa butter with protein-rich walnuts, tahini, pumpkin, and sunflower seeds to create the perfect crunchy granola bar for when you're on the go.
Line a pie plate or brownie pan with parchment paper.
Stir walnuts, sunflower and pumpkin seeds, coconut palm sugar into tahini cocoa butter mixture.
Once thoroughly mixed, press flat onto pie plate or brownie pan and sprinkle with sea salt.
Place in fridge or freezer to set for about an hour.