Chewy Chocolate Seed Bars –

Ingredients

• 1 x 400ml tin full fat coconut milk
• 60ml pure maple syrup
• 1 tsp vanilla powder or paste
• 110g hulled hemp hearts
• 100g pumpkin seeds, finely chopped
• 50g coconut oil
• 2 tbsp milled chia or flax
• 200g dark chocolate (85% solids or above)
• 1 x 14fl oz tin full fat coconut milk
• 2fl. oz pure maple syrup
• 3oz hulled hemp hearts
• 3oz pumpkin seeds, finely chopped
• 1oz coconut oil
• 7oz dark chocolate (85% solids or above)
• Medium saucepan
• Step 1 Line the cake tin with a large sheet of parchment so that you have a ‘sling’ to lift the bars out later.
• Step 3 Whilst the mixture is cooking melt the chocolate over a double boiler. Pour half the chocolate into the tin then place tin into freezer for 10 minutes.
• Step 4 Once coconut milk mixture is ready stir in the remaining ingredients except for the rest of the melted dark chocolate.
• Step 5 Pour the mixture into the lined tin and using an offset spatula, or back of spoon, smooth into an even layer. Place tin into freezer for 10 minutes.
• Step 6 Remove tin from the freezer and pour over the remaining chocolate and smooth into an even layer. Refrigerate for 30 minutes to 1 hour until solid.
• Step 7 Using the parchment sling remove the bars from the tin. You may need to run a butter knife around the edges to help release.
• Step 8 Take a hot, damp knife and cut into 16 squares, wiping between cuts.
• Step 9 Serve immediately and store remaining squares in an airtight container in the refrigerator for up to 1 week.