No Bake Tropical Amaranth Bars

4 cups puffed amaranth
3/4 cup coconut oil
1/2 cup dried mango/banana/pineapple (or fruit of choice), chopped
1/3 cup rice malt syrup
1/4 cup raw honey
1/3 cup pumpkin seeds
1/3 cup hemp seeds
1/3 cup sunflower seeds
1/2 teaspoon vanilla powder (or 1 teaspoon essence)

In a large saucepan, melt the oil, syrup and honey, bring to the boil and let it simmer for a minute. Remove from heat. Throw in all other ingredients and combine well. Line a slice tin with baking paper and press the mixture down firmly into the tin with a spatula. Pop into the fridge or freezer for a good half to 1 hour or until cold. Remove and slice. This slice needs to be kept in the fridge until you're ready to consume it (or it may become muesli in your lunchbox).