Three Seed Choc Bars
Author: Donna Hay tweaked a bit by Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 24
- 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 -
- SEEDY FIG AND NUT CHOC BARS - 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
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2018/03/09/three-seed-choc-bars/
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