Pulse the pumpkin and sunflower seeds in a food processor until half chopped. Set aside.
Pulse the dried fruit with the flax meal and Chia seeds to smaller pieces.
Return the chopped pumpkin and sunflower seeds to the processor bowl. Add the remaining ingredients and pulse until well combined, but not chopped too fine. There should be decent sized chunks of nuts, fruit and coconut for texture.
Line a 7 x 11 inch pan with plastic wrap and press the mix into an even sheet. Cover with plastic wrap and press down with another 7 x 11-inch pan to compress it tightly. Place the bars in the freezer for an hour to chill.
When chilled, cut into 20 bars and wrap individually. Refrigerate to store.
Paleo Chocolate Energy Bar
Amount Per Serving
Calories 118Calories from Fat 63
% Daily Value*
Saturated Fat 2g13%
Vitamin A 80IU2%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Courtesy of Chef Kevin Wagner at www.eatingwithwisdom.com