Chocolate Topped Seed Bars
18 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 240 g Medjool dates (pitted)
- 40 g Sunflower seeds
- 50 g Pumpkin seeds
- 20 g Chia seeds
- 15 g Ground flaxseeds
- 80 g Oats ((use certified gluten free oats to ensure this recipe is gluten free))
- 40 g Desiccated coconut
- 2 tablespoons Cocoa powder
- 1 pinch Fine sea salt
- 1 tsp Vanilla extract
- 100 g Dark chocolate (80%)
- 1 tbsp Coconut oil
Method
- Put 240 g Medjool dates into a bowl and cover with boiled water. Leave to soak for 10 minutes.
- Put 40 g Sunflower seeds, 50 g Pumpkin seeds, 20 g Chia seeds, 15 g Flaxseeds, 80 g Oats, 40 g Desiccated coconut, 2 tbsp Cocoa powder and 1 pinch Sea salt into a food processor. Process until everything is combined well.
- Drain the dates and add them to the food processor along with 1 tsp Vanilla extract. Process again until well combined.
- Pour the mixture into a lined baking tin and press down. Make sure you press down really firmly as everything needs to be well packed in, so that it all sticks together.
- Gently melt 100 g Dark chocolate and 1 tbsp Coconut oil together until smooth and silky.
- Pour the melted chocolate over the seed mixture and spread out into an even layer.
- Refrigerate for one hour. When the chocolate has hardened, cut into bars.