No Bake Triple Choc Lunch Box Bars
- 2 cups desiccated coconut
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup cacao
- 1/4 cup dark chocolate chips
- 10 medjool dates, seeds removed
- 2 tablespoons honey
- 2 tablespoons hulled tahini
- 1 teaspoon vanilla extract
- pinch of salt
- 20 grams melted dark chocolate (optional)
- Line a square 20cm tin with baking paper over-hanging the sides for easy removal.
- Place the ingredients excluding the melted dark chocolate into your processor and blend until the mixture is broken down and sticking together. Press the mixture firmly into your prepared tin.
- Place the slice in the fridge for two or more hours to set, we typically leave it overnight.
- Once set remove from the tin and drizzle with the melted chocolate if desired.
- Eat and enjoy.
note – depending on consistency of honey, tahini and dates you may need to add a tablespoon of water to bring the mixture together.
If you are wanting more quick and easy allergy friendly Lunch Box recipes be sure to check out the Back to School eBook, Pop it in the Lunch Box eBook or the Complete Collection.
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No Bake Triple Choc Lunch Box Bars
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