Three seed choc bars

This is a must try! And we warned … they are hard to resist. If you need to make them GF, just swap out the oats for quinoa flakes of GF oats. There is something about this slice that makes is simply perfect. Arvo snack, after dinner with a cuppa, it is perfect anytime.

  • ⅓ CUP (35G) RAW CACAO POWDER
  • 1 CUP (160G) PEPITAS (PUMPKIN SEEDS)
  • 1 CUP (160G) SUNFLOWER SEEDS
  • 1 CUP (120G) ROLLED OATS
  • ¼ CUP (50G) BLACK CHIA SEEDS
  • 10 FRESH DATES (150G), PITTED AND ROUGHLY CHOPPED
  • ¾ CUP (180ML) RICE MALT SYRUP
  • 2 TABLESPOONS COCONUT OIL

METHOD

  1. Lightly grease a 20cm x 20cm slice tin and line with non-stick baking paper.
  2. Place the cacao, pepitas, sunflower seeds, oats, chia and date in a large bowl and toss to combine.
  3. Place the syrup and coconut oil in a medium saucepan over high heat. Cook, whisking, for 4 minutes or until bubbling. 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. Refrigerate for 1 minute or until the chocolate has set.
    Makes 16 squares.

Tip: Store refrigerated in an airtight container for up to 10 days.

https://www.donnahay.com.au/recipes/three-seed-choc-bars/three-seed-choc-bars?fbclid=IwAR2sa7bh5h0Bktk2Fkbh2ON_Hpmj3av9ElbGONOk_tb5xWMSvMmYJpKk6Us