Preaheat oven to 350 degrees and line a 9×13 pan with parchment paper
Blend together the nuts and flaxseeds in a high speed blender or food processor.
Add the following in order: almond butter, coconut, sunflower and pumpkin seeds, dried fruit, honey, cinnamon, vanilla.
Mix until combined. Start with 3/4 cup honey, add more as need so that the mixture easily clumps together but isn’t liquid.
Press mixture firmly into parchment lined pan. I use a piece of parchment to press down with the heel of my hand.
Bake for 25 minutes, until golden and bubbly.
Remove from oven and allow to cool completely prior to cutting, otherwise they will crumble. I recommend an hour on the counter and an hour in the fridge.
Drizzle with icing (optional), cut and serve. Can be stored in the refridgerator in an air tight container or up to a week or in the freezer for several months. They can travel not refrigerated, but they may crumble if they warm up too much.
Combine coconut butter and elderberry syrup in a small sauce pan on medium heat until mixture is fluid. Drizzle over bars.