• Preheat the oven to 325°F (160°C). Line an 8-inch x 8-inch squares pan with parchment paper. Oil the paper with coconut oil. Set aside.
• In a food processor, place all the ingredients and blend on high speed for about 30 seconds - I like to keep bites and pieces of nuts and stop the food processor when it just sticks together.
• Pour the sticky batter into the prepared pan and press with the back of a measuring cup to pack the batter into the pan.
• Bake for 20 minutes or until the sides are golden brown.
• Cool down for 3 hours on a cooling rack to firm up at room temperature.

Chocolate shell - optional

• If you like, flip the bar over onto a chopping board. In a microwave-safe bowl, melt chocolate chips and coconut oil then pour melted dark chocolate all over the bar.
• Freeze the bar for 10-12 minutes or until the chocolate shell hardens.
• Cut the bar into 12 small trail mix bars.

Storage

• Store the trail mix bars in the fridge in an airtight box for up to 2 weeks or freeze for up to 3 months.