Double Chocolate Seeded Bars
These Double Chocolate Seeded Bars are the ultimate nourishing indulgence, rich, satisfying, and packed with goodness. A blend of almonds, sunflower, pumpkin, sesame, and flaxseeds provides a powerhouse of healthy fats, plant protein, and minerals to help support energy, hormone balance, and heart health.
The high-cacao chocolate (85%) adds an antioxidant boost and deep, intense flavour, while the almond butter lends creaminess and sustained energy.
Naturally date-free, gluten-free, and low FODMAP, these bars are gentle on digestion yet wonderfully moreish. Quick to make and irresistibly good, they’re the perfect afternoon pick-me-up or after-dinner sweet treat.
INGREDIENTS - Makes 20 Bars
1 cup unsweetened desiccated coconut
¾ cup almonds, chopped
½ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
2 tbsp ground flaxseeds
1 cup chocolate – I used 85% Green & Blacks
½ cup almond butter or nut/seed butter of your choice
¼ cup maple syrup
For Topping:
1 ½ bars of chocolate melted
Pinch of sea salt
STEP BY STEP
Place the coconut, chopped almonds, sunflower seeds, pumpkin seeds, sesame seeds, and ground flaxseeds into a large fry pan or pot.
Put the pan on the stovetop over medium heat and stir regularly until lightly toasted for 7 to 9 minutes. Take the pan off the heat and pour into a blender, blitz until roughly chopped.
In a bowl, melt the chocolate over water or in the microwave
In another pan, warm the nut butter and maple syrup, stirring to combine
Add the nut butter mixture and the melted chocolate to the blender and blitz until combined
Press the mixture into an 8” square lined brownie tin and pop in the fridge until set, cold and firm
Melt the chocolate and pour it over the bars, sprinkling with sea salt.
Pop back in the refrigerator until the chocolate has set, then cut into 20 even-sized bars
Store in an airtight container in the refrigerator for up to 2 weeks.
