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A stack of four chocolate topped seed bars.
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4.80 from 10 votes

Chocolate Topped Seed Bars

Enjoy Chocolate Topped Seed Bars, a quick nut-free snack that combines dates, seeds, oats, and a delicious chocolate layer.
Prep Time10 minutes
Refrigerating time1 hour
Total Time1 hour 10 minutes
Diet: Gluten Free, Vegan
Allergen: No Common Allergens
Servings: 18 servings
Calories: 149kcal
Author: Dannii Martin

Equipment

Ingredients

  • 240 g of Medjool dates pitted
  • 40 g of Sunflower seeds
  • 50 g of Pumpkin seeds
  • 20 g of Chia seeds
  • 15 g of Ground flaxseeds
  • 80 g of Oats (use certified gluten free oats to ensure this recipe is gluten free)
  • 40 g of Desiccated coconut
  • 2 tablespoon of Cocoa powder
  • 1 pinch of Sea salt
  • 1 teaspoon of Vanilla extract
  • 100 g of Dark chocolate 80%
  • 1 tablespoon of Coconut oil
UK Metric Measures - US Customary Measures

Instructions

  • Put 240 g of Medjool dates into a bowl and cover with boiled water. Leave to soak for 10 minutes.
  • Put 40 g of Sunflower seeds, 50 g of Pumpkin seeds, 20 g of Chia seeds, 15 g of Ground flaxseeds, 80 g of Oats, 40 g of Desiccated coconut, 2 tbsp of Cocoa powder and 1 pinch of Sea salt into a food processor. Process until everything is combined well.
  • Drain the dates and add them to the food processor along with 1 tsp of Vanilla extract. Process again until well combined.
  • Pour the mixture into a lined baking tin and press down. Make sure you press down really firmly as everything needs to be well packed in, so that it all sticks together.
  • Gently melt 100 g of Dark chocolate and 1 tbsp of Coconut oil together until smooth and silky.
  • Pour the melted chocolate over the seed mixture and spread out into an even layer.
  • Refrigerate for one hour. When the chocolate has hardened, cut into bars.

Notes

  • We cut these into bars, but you could cut them into squares to make them more bite sized pieces.
  • These store really well. You can slice them up and then put them in an airtight container and keep them in the fridge for up to 10 days.
  • These chocolate topped seed bars also freeze really well. Slice them and individually wrap them and put them in a freezer bag. They will keep for up to 3 months. I get them out of the freezer in the morning to put in the kid's lunch boxes and they are defrosted by lunchtime.

Nutrition

Serving: 1Bar | Calories: 149kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 5mg | Potassium: 218mg | Fiber: 3g | Sugar: 11g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 2mg

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