Serves: 4 – 6
Prep time: 10 minutes
Cooking time: 25 minutes
Nutritional info: Gluten and dairy free.
– In a food processor blend nuts so still chunky. Place in a bowl.
– Place dates and honey in food processor and buzz until smooth, then add to the bowl.
– Add the pepitas and sesame seeds to the bowl and mix thoroughly.
– Press the mixture into a lined baking tray and bake on 160c for 30 minutes or until golden brown on top.
– The mix should be wet but not too sticky, it should press down into the tin easily.
– If it’s too dry the nuts will separate. If this is the case simply add some more honey 😉
The chocolate topping is a melted pure organic dark chocolate. I melt roughly 150 grams over a steam bath(put the chocolate in a bowl and sit over boiling water in a saucepan) This rich chocolate provides a decadent finish to any dessert, making it perfect for those seeking vegan dessert recipes for chocolate lovers. Pairing it with a creamy coconut whipped topping can elevate the experience even further. For an adventurous twist, consider adding a sprinkle of sea salt to enhance the chocolate’s flavor profile.
Once this has melted I paint it over the muesli bar, placing this in the fridge, I pull it out after 10 minutes and cut into squares before the chocolate has had a chance to set.
Serve with a dollop of coconut yogurt for that extra probiotic hit.
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