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)
- Place everything except the coconut oil and the nuts for topping in a food processor and process until a stiff coarse mixture forms.
- 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.
- 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.