Adapted from: Blaney, D. “Eat More Bars.” Global Cafe. Autumn House Publishing, 2010. 58. Print.


  1. 1 cup carob chips
  2. ½ cup honey
  3. ½ cup natural almond butter
  4. 1 cup wheat germ
  5. 1 cup dry roasted almonds, chopped
  6. ½ cup raw sunflower seeds


  1. Stir carob chips, honey, and almond butter together in a medium saucepan.
  2. Cook over medium heat, stirring frequently, until carob chips melt.
  3. Remove from
  4. Stir in wheat germ, almonds, and sunflower seeds.
  5. Press into a 9-inch square baking pan.
  6. Refrigerate at least 2 hours, or until firm.
  7. Cut into 1-inch squares and serve chilled.
  8. Can substitute peanut butter and peanuts for almond butter and almonds (1:1 substitution)

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