NO BAKE SEED AND CRANBERRY CHOCOLATE BARS

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.