Did you love chocolate crackles when you were a kid?
Perhaps you still do!
Well I have a much healthier and just as yummy alternative
Donna Hay’s Three Seed Choc Bars – they’re awesome
So incredibly easy to make, no baking required (just need to heat some bits on the stove), one hour in the fridge and wholla….
Easy enough for kids to make too
Plus the kids can include them in their lunchboxes as there are no nuts
Trust me, you are going to love this slice
You simply HAVE to try it…
…especially my “adult’ version where you toast the seeds, replace some of the seeds with Brazil nuts and replace the dates with figs (nom, nom, nom….)
- ⅓ cup (35g) raw cacao powder
- 1 cup (150g) pepitas (pumpkin seeds)
- 1 cup (140g) sunflower seeds
- 1 cup (100g) rolled oats
- ¼ cup (35g) black chia seeds
- 10 fresh dates (150g), pitted and roughly chopped
- ⅔ cup (180ml) maple syrup
- 2 tablespoons coconut oil
- Lightly grease a 20cm x 20cm slice tin and line with non-stick baking paper.
- Place the cacao, pumpkin seeds, sunflower seeds, oats and chia seeds in a large bowl and toss to combine.
- Place the dates, syrup and coconut oil in a medium saucepan over medium-high heat.
- Cook, stirring, for 4 minutes or until the maple syrup starts to bubble.
- Working quickly, add the cacao mixture and stir to combine.
- Pour into the tin and press down firmly, smoothing with the back of a spoon.
- Refrigerate for 1 hour or until firm. Cut into squares.
- Store in the fridge.
- Seriously YUMMY adult version - ⅓ cup raw cacao powder; ⅔ cup toasted pumpkin seeds; ⅔ cup toasted sunflower seeds; ⅔ cup roughly chopped Brazil nuts; 1 cup rolled oats; ¼ cup chia seeds; 150 grams dried figs (approx 7), roughly chopped; 180 grams maple syrup; 2 tablespoons coconut oil - Directions as above