Good luck, because if your can only eat one of these, your self-control is stellar! Breakfast bars, afternoon snack bars or dessert, you choose. They are all viable options, but I promise if you have a few of these you wont feel guilty. By using coconut sugar, and not too much of it, it adds a toasty caramelized flavor. This pairs perfectly with the almonds and pumpkin seeds. Vegan and gluten-free, this recipe can easily be integrated with non-vegan and and gluten options like butter and all purpose flour. I’m a huge fan of raspberry, but you can swap them out for blueberries, chopped strawberries or even a mixture of berries. And when it comes to mixing, throwing almost all the ingredients into a food processor makes for a pretty quick process. If you don’t have a food processor you can give this recipe a go in the blender. So here is to happy blending and happy baking.