Cherry hibiscus cookie bars recipe

Ingredients

• 4 cups coconut flakes, macaroon-cut or fine-cut
• ½ cup Brazil nuts or other nut
• ¼ cup raw honey, crystallized
• ⅓ cup dates, pitted
• ¾ cup dried sweet cherries (Bing or Rainier), pitted
• Few pinches of sea salt
• 1 teaspoon vanilla bean powder
• ¼ teaspoon shilajit (optional)
• 2 teaspoons hibiscus powder

1. Place coconut flakes and Brazil nuts into a food processor, and mix until broken down into a flour.
2. Add remaining ingredients to the food processor, and mix until they start to form a loose dough. Test the dough between your fingers to see if it sticks together; if it does, then you are ready to roll it into bars. Add more honey if needed.
3. Roll into a ½-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
4. Chill for 1–2 hours, then cut into bars. Store chilled.