Choc Chip Seed Slice
I love including some healthy treats in my children’s lunchboxes for school. For those of us living with allergies, treats need to be a homemade Top 8 free recipes. Sometimes I’m organised and other times, well time gets away from me. So from one of those unorganised Sunday afternoons when I suddenly realised I had nothing to put in the kids lunch boxes for the next day, came the inspiration behind this recipe. It’s quick, easy and from ingredients you’ll probably have in the pantry. Let me know what you think.
you will need...
- 2 Tablespoons Coconut oil
- 1/2 cup *sunflower seed paste (or nut butter)
- 1 teaspoon vanilla essence
- 1/3 cup rice malt syrup/honey
- 3/4 cup sunflower seeds
- 1 cup peppita’s
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds, extra
- 5 Medjool dates, pitted and roughly chopped
- 1/4 cup shredded coconut
- 1/3 cup allowable **chocolate chips
what to do...
Combine rice malt syrup (or honey), sunflower seed paste, coconut oil & vanilla in a saucepan and gently heat.
Stir until melted and smooth. Place seeds (except for sunflower seeds, extra) and dates into food processor. Blend until mixture resembles small crumbs. Add coconut and remaining sunflower seeds. Pulse briefly until seeds are roughly chopped.
Add coconut oil mixture and stir through until thoroughly combined.
Scrape mixture into a 8×8 lined dish. Press mixture into dish using your hands or a spoon. Sprinkle choc chips over the top. Place a piece of baking paper over the top and press into dish firmly.
This will help prevent the slice from being crumbly.
Place into freezer for 2 hours. Remove, cut into pieces and enjoy!