This has been a massive hit in our household. Really low in sugar and packed full of good stuff, it is a great option for a snack on the go and also works well in lunch-boxes.
Prep time: 20mins
Cooling time: 1 hour
Yield: 25 2cm x 3cm pieces
- 100g butter or coconut oil
- 1/4 cup cocoa
- 1/8 tsp powdered stevia (optional)
- 1 Tbs pure maple syrup (may want to use 2 if not using stevia)
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 3/4 cup mixed nuts (I use almonds, walnuts and cashews)
- 1/3 cup mixed seeds (pumpkin and sunflower)
- 2/3 cup desiccated coconut
- 1/2 cup coconut flakes
- 2 scoops (100g) chocolate 180Superfood (could use LSA instead)
- 1/4 cup finely chopped dates
- 1/4 cup peanut butter (optional - I use Pics)
- 1/4 cup coconut cream (the solid stuff at the bottom of one of the Ceres Organic cans after you have put it in the fridge)
- Put butter, cocoa, stevia, maple syrup, salt and vanilla into a medium sized pot and gently heat until melted and combined.
- Put nuts in a bag and smash with a rolling pin (or use a food processor) until crushed into chunky and small pieces.
- Add crushed nuts, seeds, coconut, 180 and dates to mixture in pot
- Mix to combine
- Add coconut cream
- Stir well - shouldn't be too wet, just nice and sticky
- Transfer to a lined dish (18 x 26cm), press down hard and refrigerate until firm.
- Drizzle with melted dark chocolate
- This is best kept in the fridge and will be fine in lunch boxes if they are chilled. If you would like a version that stays more solid at room temperature then replace half of the butter/coconut oil with cocoa butter.
- For lunch-boxes, try wrapping pieces with baking paper and securing with a sticker or tie with a ribbon.