Preheat the oven to 350 degrees. Line a 9 x 13-inch baking sheet with parchment paper.

In a large bowl, combine oats, almonds, cashews, coconut and cardamom.

In a small saucepan, over low heat, melt the coconut oil. Whisk in the nut butter, honey, almond extract, and sea salt until smooth. The mix will be quite thick.

Combine the liquid mixture with the dry mixture in the mixing bowl. Use a wooden spoon to stir it all together until incorporated. It will be somewhat hard to mix. Then, add in the chocolate chips.

Transfer to the lined baking sheet and use a metal spatula to flatten the dough evenly.

Bake for 10 minutes. Remove the pan from the oven and transfer to the refrigerator for at least an hour. Overnight is best. 

Remove from refrigerator and cut into 16 bars or crumble for a granola texture.  Store at room temperature for up to one week or freeze for a gra-n-go option.

HS Tip: You can swap vanilla extract for the almond extract. 

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