Enjoy Chocolate Topped Seed Bars, a quick nut-free snack that combines dates, seeds, oats, and a delicious chocolate layer.
Nutrition
High in fiber and healthy fats, with moderate protein content.
| Calories | 139 kcal |
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Fiber | 3 g |
| Sugars | 8 g |
| Sodium | 11 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertsnack
Chocolate Topped Seed Bars
Hungry Healthy Happy (Dannii Martin)
18
servings
0
per serve
0
minutes
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
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Ingredients
pitted
pinch
80%
Equipment
Baking tin
Instructions
1
Put 240 g Medjool dates into a bowl and cover with boiled water. Leave to soak for 10 minutes.
240 g Medjool Dates pitted
2
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.
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 1 Sea Salt pinch
3
Drain the dates and add them to the food processor along with 1 tsp Vanilla extract. Process again until well combined.
1 tsp Vanilla Extract
4
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.
5
Gently melt 100 g Dark chocolate and 1 tbsp Coconut oil together until smooth and silky.
100 g Dark Chocolate 80%1 tbsp Coconut Oil
6
Pour the melted chocolate over the seed mixture and spread out into an even layer.
7
Refrigerate for one hour. When the chocolate has hardened, cut into bars.
Chocolate Topped Seed Bars
Hungry Healthy Happy (Dannii Martin)
18
servings
0
per serve
0
minutes
Enjoy Chocolate Topped Seed Bars, a quick nut-free snack that combines dates, seeds, oats, and a delicious chocolate layer.
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
pitted
pinch
80%
Equipment
Baking tin
Instructions
1
Put 240 g Medjool dates into a bowl and cover with boiled water. Leave to soak for 10 minutes.
240 g Medjool Dates pitted
2
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.
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 1 Sea Salt pinch
3
Drain the dates and add them to the food processor along with 1 tsp Vanilla extract. Process again until well combined.
1 tsp Vanilla Extract
4
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.
5
Gently melt 100 g Dark chocolate and 1 tbsp Coconut oil together until smooth and silky.
100 g Dark Chocolate 80%1 tbsp Coconut Oil
6
Pour the melted chocolate over the seed mixture and spread out into an even layer.
7
Refrigerate for one hour. When the chocolate has hardened, cut into bars.
dessertsnack
Nutrition
High in fiber and healthy fats, with moderate protein content.
| Calories | 139 kcal |
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Fiber | 3 g |
| Sugars | 8 g |
| Sodium | 11 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
