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

VeganVegetarianPescatarianHalalKosherDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh FibreNutritious

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

Name: Chocolate Topped Seed Bars — Tasty Bites
Prep time: 10 min
Total time: 70 min
Yield: 18 servings
Ingredients: 240 g Medjool Dates (pitted); 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); 1 tsp Vanilla Extract; 100 g Dark Chocolate (80%); 1 tbsp Coconut Oil

servings

0

per serve

0

minutes

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Ingredients

240 g Medjool Dates pitted

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

1 tsp Vanilla Extract

100 g Dark Chocolate 80%

1 tbsp Coconut Oil

Equipment

Baking tin

Instructions

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.