Simple to make, convenient as a breakfast bar or lunchbox item. Make a double batch using two loaf tins or a larger tray and stash in the freezer for when needed.
1tbsppumpkin or sunflower seedsor swap for crushed nuts
1tbspdesiccated coconutor swap for seeds or crushed nuts
2tbspsugar free dark chocolate chipsoptional, to be pressed into top of bars
Instructions
In a medium pot, gently melt the coconut oil, honey/maple, nut butter until liquid and smooth and remove from heat.
Add in all the other ingredients except for the dark chocolate chips and stir together until you have a fudgy sticky mixture.
Line a loaf baking tin with baking paper and turn mixture into tin. Press out firmly until compacted and flat. Add evenly the dark chocolate chips and press into mixture.
Place in fridge to set for a few hours before removing and slicing (or in freezer if need faster!) Once sliced, store in fridge or freezer.
Notes
Additional flavours, the possibilities are endless – grate in lemon or orange rind and squeeze in some juice. Use nitrate free sultanas instead of chocolate.
