Sweet Coconut Curry Granola Bars


3 cups mixed nuts and seeds ( I used 1/2 cup cashews, 1/2 cup walnuts, 1 cup pecans, 1/2 cup pumpkin seeds and 1/2 cup sunflower seeds)

1/2 cup dried currants (or chopped raisins)
1/4 cup coconut oil, softened or liquid
1/2 cup almond butter (raw or roasted)
6 – 8 tablespoons honey
1 cup dried shredded coconut.
1/4 tsp coarse sea salt (OMIT if your curry mix already contains salt)
2-4 tsp curry powder, or more to taste


1. Line a 8×8 square pan (or a brownie pan, you want at least 2 inch walls) with parchment paper. Leave flaps of parchment over the sides of the pan to use as handles late on.

2. Place 1 1/2 cups of the nut & seed mixture into a blender or food processor. Pulse till the nuts are finely ground, but not so much that they turn into nut butter. It’s ok if there are a number of different sized nuts in the mix. Transfer to a large bowl

3. Roughly chop the rest of the nuts with a knife (you can also use the food processor for this, just be sure they don’t get chopped too finely). Add to the large bowl.

4. In a small sauce pan combine the Honey, oil and almond butter. Stir over low heat till well combined. Then turn up the heat to med high and bring the mixture to a boil, leave boil for about 2 min. (If you would like to make these raw, you can skip this step)

5. In the meantime, add the coconut, raisins, curry powder and (optional salt) to the nut mixture. Mix well. When the honey mixture is ready, pour it over the granola and stir well, coating the granola evenly with the honey mixture.

6. Scoop the granola into the prepared pan. Using parchment paper press the granola firmly into the pan.

7. After the granola has cooled slightly you can press them down again, making them even firmer. Chill them completely before cutting.

Granola bars will be quite delicate before they are chilled. Alternatively you can bake them in 350 degree oven for 15-20 minutes.

For regular regular granola:

Instructions are pretty much the same as above with these changes.
Use just 1/4 cup almond butter and 1/4 cup sweetener.