This recipe is adapted from Susan Jane White's recipe. They are really tasty snacks that can give you a great lift throughout the day. They are easy to make. Coconut flour is high in fibre, the dates give a lovely natural sweetness and the seeds add a nutritious punch.
Serves: 28 squares Prep time: 15 mins
Ingredients
140g dates, chopped
100g milled flax, sunflower & pumpkin seeds
60g coconut flour
75g raisins
140g almond butter or peanut butter
125ml maple syrup or agave (honey doesn’t work) I like to substitute 30g chicory root syrup
3 tablespoons raw cacao nibs
2 tablespoons goji berries
2 generous pinches of sea salt flakes
zest from 1 unwaxed orange
100g dark chocolate
80g creamed coconut
Method:
1. In a food processor combine all the ingredients except the chocolate & creamed coconut until gooey.
2. Spoon it out over a parchment-lined shallow tin, approx 20x 25cm. Cover with another sheet of parchment and press down firmly with your fingers. Once the base is smooth, chill in the fridge.
3. Meanwhile, slowly melt the chocolate and coconut in a bowl over a pot of boiling water.
4. Spread the chocolate mixture over the base and decorate with coconut if you wish.
Variations: You could use ground flaxseeds instead of sunflower and pumpkin seeds or perhaps a mix of flax, sunflower and pumpkin seeds I also like to make them with half maple syrup and half chicory root syrup which is great for your gut and helps reduce the overall sugar content.
Serving suggestions: Serve as snack midmorning or afternoon or in a lunchbox.
Storage: Store in the fridge for 1-2 weeks.
Notes: I buy the Dr.coys coconut flour in health food shops, the creamed coconut can be bought in a health food shop or an Asian supermarket and the Chicory root syrup from Homespun gives a great fibre kick and adds natural sweetness, you will find this in health food shops
