Power Squares

  • PPaleo
  • GFGluten Free
  • VGVegan
  • DFDairy Free


1 Cup Raw Almonds
1/2 Cup Raw Walnuts
1/2 Cup Raw Cashews
1 Cup Pepitas
1 Cup Raisins (Unsweetened)
1 Cup Dried Turkish Apricots (Unsweetened)
1/4 Cup B Grade Maple Syrup

1/4 Cup Chia Seeds
1 Tbsp. Grass Fed Butter (Or Coconut oil)
2 Tsp. Vanilla Extract
2 Tsp. Ground Cinnamon
1 Tsp. Ground Ginger
Pink Sea Salt


Preheat oven to 275 degrees F.   Line an 8×8″ baking pan with baking paper.

Combine maple syrup, butter, vanilla, cinnamon and ginger in a medium saucepan over low heat until ingredients are just melted and the mixture is smooth. Remove from heat and set aside.

Combine half of the following ingredients in a food processor: almonds, walnuts, cashews, pepitas, raisins and apricots.  Mix until finely ground and sticky. The mixture should hold together like dough.

In a large bowl, combine the remaining half of the almonds, walnuts, cashews, pepitas, raisins and apricots. Add in the sticky mixture from the food processor. Stir together with the syrup from the saucepan and chia seeds until well combined.

Pour into baking tray and press into an even layer. Bake for 40-50 minutes, or until the visible nuts and seeds are golden brown. Remove and sprinkle with coarse pink sea salt.

Leave to cool and then place in the fridge for a couple of hours before cutting the slice into individual bite size pieces. Store in the fridge for up to 2 weeks.