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

Ingredients:

  • 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)

Instructions:

  1. Put butter, cocoa, stevia, maple syrup, salt and vanilla into a medium sized pot and gently heat until melted and combined.
  2. Put nuts in a bag and smash with a rolling pin (or use a food processor) until crushed into chunky and small pieces.
  3. Add crushed nuts, seeds, coconut, 180 and dates to mixture in pot
  4. Mix to combine
  5. Add coconut cream
  6. Stir well - shouldn't be too wet, just nice and sticky
  7. Transfer to a lined dish (18 x 26cm), press down hard and refrigerate until firm.
  8. Slice

Optional:

  • 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.