5-6 medjool dates (pitted, chopped)
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup sliced almonds
1/4 cup dried cranberries
3 T flaxseed meal
1/2 tsp cinnamon
1 tsp vanilla extract
1/3 cup agave syrup
1/4 tsp salt
In a high-powered blender, puree the dried coconut flakes until warmed and melted (consistency of coconut butter). Use a spatula to scoop the coconut mutter into a mixing bowl. Mix the remaining ingredients.
Line a bread loaf pan with parchment paper. Pour mixture in. Press very firmly into the loaf pan. Refrigerate overnight.
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