NO BAKE SEED AND CRANBERRY CHOCOLATE BARS
By lausundaycooks.com
Ingredients
8 tbsp. mixed seeds (pumpkin seeds,
sunflower seeds, chia seeds etc)
3 handful of cranberries
A handful of pitted dated
4 tbsp organic cocoa powder
1 tsp desiccated coconut
3 tbsp coconut oil, melted
100 gr. Dark chocolate (85%), broken into
small pieces
Place the seeds, cranberries, dates and
cocoa powder into a food processor and pulse a few times until you get a stiff,
coarse paste. Spoon the melted coconut
oil into the food processor, process the mixture on high power until the
mixture is a smooth firm paste. Line a
25 cm (10 in) cake tin with clingfilm, scrape in the paste and press down
firmly to fill it. Over a low heat, put
the chopped chocolate into a bowl set over a pan of simmering water (just half
cup of water is enough) and melt gently. Let it cool for a few minutes, then
drizzle the melted chocolate over the top of the paste. Place in the fridge for 3 hours or overnight,
until set firm. When ready to serve,
slice into squares or bars.