1/2 cup (125 mL) tahini paste or sunflower seed butter
1/4 cup (60 mL) coconut oil
1/4 cup (60 mL) packed brown sugar
1/4 cup (60 mL) honey
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground cinnamon
Line 13- x 9-inch (3 L) baking dish with enough parchment paper to leave overhang; set aside. In large bowl, toss together Shreddies, cranberries, raisins, sunflower seeds, pumpkin seeds, dried apricots and coconut; set aside.
Combine butter, tahini, coconut oil, brown sugar, honey, vanilla, salt and cinnamon in small saucepan set over medium heat. Cook for 2 to 3 minutes or until brown sugar dissolves.
Pour mixture over Shreddies mixture; toss until combined.
Press firmly into prepared baking dish in even layer. Refrigerate for 2 to 3 hours or until set. Remove from pan; cut into squares.
Substitute chopped tropical fruit, such as dried chopped mango, pineapple or papaya, for dried cranberries and raisins.