Blondie Layer

1. Preheat oven to 350 degrees
2. In a large mixing bowl, add butter, brown sugar and cane sugar. Mix to combine, then mix in eggs and vanilla extract.
3. In a separate bowl, add flour, baking soda and salt, stirring to combine. Add half the dry ingredients, mix to combine, add remaining dry ingredients and mix again. Stir in dried cranberries and white chocolate chunks. Do not over-mix.
4. Line a 13-x-9-inch pan with parchment paper; transfer batter into pan and spread evenly.
5. Bake for 20 to 22 minutes, until edges are golden but before center is firmly set.*
6. Remove from pan and set aside to cool.

Frosting

1. In a large mixing bowl, beat cream cheese and butter together until fluffy. Mix in powdered sugar one cup at a time. Add orange zest and stir to combine.
2. Once bars are fully cooled, spread an even layer of frosting on top. Sprinkle with dried cranberries and drizzle with melted chocolate. Allow 1 hour for frosting to set.
3. Cut the bars into your desired shape! Square or triangle.

1. Prepare Almonds
   1. Place almonds in a glass jar or bowl filled with enough filtered water so they’re submerged. Cover the jar or bowl with a clean towel.
   2. After 8 to 12 hours of soaking, strain and rinse well. Dehydrate on a lined dehydrator tray at 115° for 24 hours, or until fully dried.
2. Prepare Buckwheat
   1. Soak the raw buckwheat groats in a bowl with enough filtered water to cover the groats. Soak for 20 minutes.
   2. Rinse well in a strainer. Leave groats in the strainer and place over a bowl to catch excess water.
   3. Place a clean tea towel over the top of the strainer and set aside at room temperature for 24 to 36 hours to sprout, rinsing 2 to 3 times a day.
   4. The sprouting process is complete when the tail is the same size as the width of your pinky finger. Rinse well one more time, strain, and spread on a lined dehydrator tray.
   5. Dehydrate at 115° for 8 to 12 hours, or until dried. Store at room temperature until ready to use.
3. Prepare Oat Flour
   1. Soak 5 cups of raw oat groats with enough filtered water to cover. Soak for 6 to 8 hours, strain, and rinse well.
   2. Spread groats on a lined dehydrator tray and dehydrate at 115° for 12 to 20 hours, or until dried.
   3. Ensure your high-speed blender container is fully dry, and then blend the dehydrated oat groats in two separate batches until flour is formed.
   4. Sift the oat flour through a fine-mesh strainer or sieve over a dry bowl to remove any leftover unblended, hard granules. If the flour still looks grainy, repeat the blending and sifting process.
   5. This recipe yields [q:3 1/4] cups of activated oat flour. Store unused flour in the freezer for optimal freshness.
4. Make Blond Buckwheat Crunch Base
   1. in a food processor, process almonds, buckwheat, oat flour, coconut sugar, mesquite powder, and cinnamon until mixture resembles coarse flour.
   2. Add melted coconut oil, tahini, and vanilla. Process again until batter starts sticking together.
   3. Line an 8-inch square baking pan with parchment paper and, using your hands, press blond buckwheat crunch base into bottom of pan, creating an even layer.
   4. Using back of a spoon, firmly smooth out layer and set aside while you make Mexican Chocolate Mousse.
5. Make Mexican Chocolate Mousse
   1. In a food processor, process avocados, cacao powder, coconut milk, coconut nectar, vanilla, cinnamon, salt, cloves, and cayenne pepper together until mixture is smooth. This will take a couple of minutes, and you will need to scrape down sides of food processor.
   2. Add melted coconut oil and process again until mixture is well combined.
6. Prepare the Bars
   1. Pour mousse on top of crust in square pan, and even out the layer using an offset spatula. Chill pan in freezer for 8 hours or overnight, until firm.
   2. Remove pan from freezer and trim edges with a knife to create a clean line on all four sides. Slice into 2x1–inch bars (you can use a ruler to mark each cut with a knife). Make sure to clean your knife in between each slice.
   3. Line a cutting board or tray with parchment paper and transfer bars to prepared surface. Place bars back in freezer for a few hours to firm up before enrobing.
7. Make Enrobing Dark Chocolate
   1. In a stainless steel or heatproof glass bowl, combine cacao butter and cacao paste and melt them down using the bowl over bowl method, being careful not to burn chocolate.
   2. For bowl over bowl method, fill a stainless- steel bowl with boiling water from a kettle.
   3. Place ingredients to be melted in a second stainless steel bowl (bigger than bowl of boiling water), so it doesn’t rest on water.
   4. Rest larger bowl with ingredients in it on top of smaller bowl with boiling water. Stir until ingredients are melted.
   5. While bowl is still over hot water, add coconut nectar and vanilla and stir until combined.
   6. Remove bowl from heat and let chocolate sit at room temperature for 15 minutes to cool. (If you use the chocolate while it’s still hot, the bars will melt.)
   7. Transfer melted chocolate to a small bowl for enrobing.
8. Enrobe the Bars
   1. Remove bars from freezer and, using a chocolate dipping fork or regular dinner fork, dip a bar into melted chocolate for a few seconds with base facing down (chocolate mousse layer should be facing up).
   2. Remove bar from chocolate and allow excess chocolate to drip off.
   3. Transfer enrobed chocolate bar to lined surface and repeat process until each bar is enrobed.
9. Place bars back in fridge for 10 minutes to set before serving.

1. Place the syrups and peanut butter into a small saucepan and whisk thoroughly to mix. Bring to a boil while stirring constantly.
2. Reduce the heat to medium-low, stir or whisk frequently, and simmer for 10 to 12 minutes or until the syrup thickens and drips slowly from the spoon.
3. Place the crispy cereal, dried fruit, seeds, and nuts in a mixing bowl. Pour the hot syrup over the mixture and mix thoroughly to coat all ingredients.
4. Lightly moisten a glass baking dish with cold water. With moistened hands, place the mixture in the baking dish and press it down evenly and firmly.
5. Place the dish in the freezer for 20 to 30 minutes, allowing the syrup to harden. Remove and slice into bars or squares.
6. Store in a covered container on the counter or refrigerate.

1. Preheat oven to 350°.
2. Oil an 8x8-inch baking dish with a small amount of avocado oil. In a food processor, process [q:1/2] cup of the walnuts, the maple sugar, flour, and the [q:1/2] teaspoon of salt until mixture is consistency of rough meal.
3. Add the 3 tablespoons of avocado oil and 3 tablespoons of water. Blend mixture until it just clumps together. Press mixture into bottom of baking dish. Prick mixture all over with a fork. Bake for 20 minutes, until mixture turns golden around edges. Set crust aside. Keep oven on.
4. Whisk eggs, maple syrup, vinegar, vanilla, and the pinch of salt.
5. Stir remaining 1 cup of chopped walnuts and the raisins into maple syrup mixture. Spread walnut-raisin mixture over crust. Bake for 30 minutes, until center no longer jiggles when gently shaken. Cool completely. Cut into 9 squares.

1. Spray an 8-inch square pan with cooking spray and line with parchment.
2. Grab a microwave-safe bowl and warm up almond butter, coconut oil, and maple syrup until it is melted and pourable, stirring every 10 to 15 seconds.
3. In a large mixing bowl, combine the cereal with the almond butter mixture. Mix well, then press this layer down into the pan.
4. Melt 1 cup dark chocolate using a double boiler method or the microwave. Pour on top of the almond butter cereal layer, reserving about [q:1/4] cup for a drizzle on top.
5. Sprinkle over marshmallows, pressing down gently to ensure they stick to the almond butter cereal layer.
6. Finish with the remaining [q:1/4] cup melted dark chocolate, drizzling on top.
7. Refrigerate until it is set, at least 30 minutes.
8. Slice into bars, and enjoy!

1. Preheat oven to 350°.
2. Mix flour and butter until well combined.
3. Add remaining ingredients, except nuts and chips. Beat batter until well combined and thickened. This will help prevent chips or nuts from sinking. Fold in nuts and chips.
4. Pour into 9-inch square baking pan.
5. Bake 15 to 25 minutes, until edges begin to pull away, and bars test clean with a toothpick. Cut into 12 large bars.

1. Preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. Combine wet ingredients in a large bowl with a hand or stand mixer.
3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth. Allow to sit for 1 to 2 minutes to thicken up.
4. Scoop approximately [q:1/3] cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet; I found that was easiest.
5. Bake bars for 22 to 25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars are golden, and the tops are cracking slightly.
6. Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack.
7. Once cooled completely, then drizzle with melted chocolate.

1. Lightly oil a loaf pan with cooking spray.
2. Combine pumpkin seeds and cranberries in a small bowl.
3. Stir together honey and orange extract together in medium-size bowl.
4. Add pumpkin seed mixture to honey mixture and stir well to combine. Press into loaf pan.
5. Refrigerate approximately 2 hours, or until mixture has set. Cut into individual servings.

1. Preheat oven to 375º.
2. Whisk together flour, baking soda, oats, sugar, and almonds until well combined.
3. With your fingers, work butter into flour mixture until well combined and mixture resembles coarse crumbs. Set aside [q:1/3] cup of this mixture.
4. Press remaining flour mixture firmly into the bottom of an 11 by 7 inch baking dish. Spread jam evenly over flour mixture. Sprinkle reserved [q:1/3] cup of flour mixture over jam.
5. Bake for 20 minutes, or until top is slightly brown. Cool and cut into bars.