Raw Mint Chocolate Power Bars
[Vegan, Gluten-Free]

To Make the Bars:

1. Blend the lemon juice, dates, almond butter, salt, raisins, vanilla, coconut oil, and water into a thick caramel-like mixture. Throw all the dry ingredients (seeds, oats, and cacao nibs) into a large bowl. Scoop the caramel mixture into the dry ingredients and mix in until you have a sticky mass that holds its shape and doesn't crumble. Essentially you're using the caramel mixture to bind together the dry ingredients. Press into a lined standard bread loaf pan and let sit in the freezer for at least a couple hours or until solid. Once solid, slice into bars or squares (whatever you like).
2. Scoop the caramel mixture into the dry ingredients and mix in until you have a sticky mass that holds its shape and doesn't crumble. Essentially, you're using the caramel mixture to bind together the dry ingredients. Press into a lined standard bread loaf pan and let sit in the freezer for at least a couple hours or until solid. Once solid, slice into bars or squares (whatever you like).
3. Press into a lined standard bread loaf pan and let sit in the freezer for at least a couple hours or until solid. Once solid, slice into bars or squares.

To Make the Chocolate:

1. Melt the coconut oil then stir the other ingredients into it until you have liquid mint chocolate.
2. Dip the solid bars into the chocolate and set them on a cooling rack or lined baking pan, then pour the remaining chocolate over the bars so they are double coated.
3. Leave in the refrigerator or freezer to harden the chocolate while you make the baobab drizzle.

To Make the Drizzle:

1. Melt the coconut oil then stir in the rest of the ingredients, it ends up looking like caramel! Drizzle over your chocolate-coated bars and put in the refrigerator overnight.