Sweet Coconut Curry Granola Bars (Chewy)

Line a 8x8 square pan (or a brownie pan, you want at least 2 inch walls) with parchment paper. Leave flaps of parchment over the sides of the pan to use as handles late on. Place 1 1/2 cups of the nut & seed mixture into a blender or food processor. Pulse till the nuts are finely ground, but not so much that they turn into nut butter. It's ok if there are a number of different sized nuts in the mix. Transfer to a large bowl Roughly chop the rest of the nuts with a knife (you can also use the food processor for this, just be sure they don't get chopped too finely). Add to the large bowl. In a small sauce pan combine the Honey, oil and almond butter. Stir over low heat till well combined (If making raw, skip the heating). Then turn up the heat to med high and bring the mixture to a boil, leave boil for about 1 min. In the meantime, add the coconut, raisins, curry powder and (optional salt) to the nut mixture. Mix well. When the honey mixture is ready, pour it over the granola and stir well, coating the granola evenly with the honey mixture. Scoop the granola into the prepared pan. Using parchment paper press the granola firmly into the pan. After they have cooled slightly you can press them down again, Making them even firmer. Then you can either chill them this way and cut them, or you can bake them at 250-300 degrees for about 30-40 min or until desired crispiness is achieved. Chill completely before cutting. Keep chilled. For RAW bars, just chill the granola or dehydrate at a very low temp for about 12 hours. Store in the fridge. If you want to make regular granola, use only 1/4 cup almond butter and reduce the sugar by half. Spread the granola out on a cookie sheet and bake at 200 degrees with the oven slightly ajar until crispy. Or for RAW granola dehydrate for about 12 hours.