Line an 8 x 8 baking dish with parchment paper and set aside. This is an important step because you will need to quickly add the nut mixture to the baking dish once it's ready to keep it from hardening in the bowl.
Prepare the nuts and seeds:
Add all the nuts and seeds (cashews, almonds, pumpkin seeds and sesame seeds) to a medium size bowl and stir them so they are evenly distributed. Set aside.
Prepare the sweetener:
Add the sweeteners (coconut sugar and brown rice syrup) to a small saucepan and heat on low-medium heat. Stir continuously until all the coconut sugar is dissolved, but taking care that it doesn't burn.
Add the vanilla bean powder, cinnamon powder and Himalayan pink salt and stir until it is blended in well.
Quickly pour the sweetener mixture over the bowl of nuts and seeds and stir until it is evenly distributed and all the nuts are covered with the sweetener.
Quickly pour the nut mixture into the baking pan lined with parchment paper. Press the mixture down firmly with your hands until it is flattened and tight.
Bake at 350 degrees for approximately 18 - 20 minutes, taking care not to over bake.
Remove from the oven and let it cool for approximately 30 - 45 minutes to allow the sweetener mixture to harden before cutting and serving.
Prepare the chocolate drizzle:
Add all the ingredients for the chocolate drizzle to a small saucepan and heat on lowest heat, stirring until it's creamy and smooth, but taking care not to burn.
Drizzle the chocolate over the bars after they have cooled off.
Optional: Place the bars in the refrigerator for 15 - 20 minutes for the chocolate to harden.
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