Serves :

8 tbsp of mixed seeds

1 handful of pitted medjoul dates

4 tbsp of cocoa powder

1 tsp of desiccated coconut

1 tsp of ground cinnamon

4 tablespoons of coconut oil

1 tablespoon of mixed nuts chopped (for the topping)



  1. Place everything except the coconut oil and the nuts for topping in a food processor and process until a stiff coarse mixture forms.
  2. Next place the coconut oil in a heat proof bowl and melt gently.  Add the melted oil to the food processor and combine to form a firm paste.  Line a tin (pref 20inch squared) with parchment paper and press the mixture firmly down into it, sprinkle with the tablespoon of chopped nuts and a few pumpkin seeds.
  3. Place in the fridge to firm up for 3 hours and then slice into 16 even pieces.  These will keep in the fridge in an airtight container for 2 weeks.