Refined sugar-free recipe for decadent Salted Chocolate Seed Bars
Ingredients:
- 10 medjool dates, pitted and chopped
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup raw almonds
- 2 tbsp sesame seeds
- 2 tbsp cacao nibs
- 3 tbsp almond butter
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 tbsp maple syrup, honey or rice malt syrup (optional)
- 2 tbsp filtered water
- 2-3 squares of dark chocolate (70-85%)
- 2 tbsp cranberries, to decorate
Chocolate drizzle:
- 1/4 cup dark chocolate (70-85%), melted
- 1/2 tsp cinnamon
- Sprinkle of sea salt
How To
- Place all the ingredients in a food processor, except cranberries, and pulse until well combined – the mixture should be firm but soft.
- Grease and line a 20cm square baking tray and press the mixture in evenly with the back of a spoon. Press cranberries into the top of the bars.
- Combine the ingredients for the chocolate drizzle and stir until smooth and combined. Drizzle over mixture.
- Cover and freeze for 30-40 mins or until firm.
- Remove from the freezer and cut into eight bars.
