Crispy Chocolate Trail Mix Squares

¼ cup raw almonds                                                    1 ripe banana
¼ cup raw sunflower seeds                                    1/3 cup agave or maple syrup
1 ½ cups rice cereal                                                   ¼ cup almond butter
½ cup semisweet vegan chocolate chips          1 Tbsp vegan butter at room temp
¼ cup dried cranberries                                           1 tsp vanilla
¼ cup shredded unsweetened coconut*            1 tsp fresh squeezed lemon juice
2 Tbsp unsweetened cocoa                                     1/2 tsp baking powder
1 Tbsp oat flour

Preheat oven 400.  Lightly grease 9 inch pan and line with parchment paper for easy removal.  If using glass, reduce temp by 25 degrees.
Pulse almonds and sunflower seeds in food processor** until finely ground.  Transfer to a bowl
add cereal, chocolate chips, cranberries, coconut cocoa, flour.  Mix well.
In food processor, combine banana, agave, almond butter, vanilla, lemon juice and baking powder.  Add banana mixture to fruit, nut and seed mixture and mix well
Press mixture into prepared pan and bake til firm and nicely browned, about 25 minutes.  Allow to cool before cutting into squares.  Makes 9 squares.

Adapted from Quick-Fix Vegan by Robin Robertson.