No-Bake Pumpkin Breakfast Bars

(always use fresh, organic ingredients when available)

1 cup raw almonds
1 cup raw sunflower seeds
3 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup unsweetened shredded coconut
1/3 cup raisins
¼ cup creamy raw almond butter
1 mashed, ripe banana
1/2 cup canned pumpkin

Run almonds, sunflower seeds, pumpkin pie spice and salt through a food processor until the nuts and seeds are mostly broken down. Put the mixture in a large bowl and add in the coconut and raisins.

In a small pot over low heat, whisk together the almond butter, pumpkin and banana. Stir or whisk until the almond butter has softened and really integrated with the other ingredients. Add to the dry ingredients and mix well.

Using wet or greased hands, press the mixture into either a greased baking dish or muffin tin. Make sure to really push down hard to ensure you don't wind up with crumbly bars.

Freeze for at least a half hour, or until firm. These could be stored in the fridge, but I really liked the texture fresh from the freezer so I'm keeping mine there.