Whilst I try to snack mainly on nuts and fruit, sometimes only chocolate will do! These bars give a boost of goodness in a treat, as are packed with seeds full of omega-3 fatty acids which are essential in the diet. You can use any kind of seed mix; I usually use a combination of pumpkin seeds, sunflower seeds and a few sesame seeds. Try to use really dark chocolate (minimum 70% cocoa), with minimal added sugar or other ingredients. Don’t worry if you find dark chocolate too bitter usually, because there is added sweetness in the rest of the bar. If you need the bars to be purely plant based/ dairy free, do check your chocolate doesn’t contain any milk products.

They are great made with fresh (or frozen) raspberries, but work equally well with freeze dried berry powders. You can experiment with different flavours too!

Print Recipe

Raspberry seed bars

Plantbased, refined sugar free treats, packed with omega-3 fatty acid rich seeds

Prep Time

20 minutes

Passive Time

1 hour

Servings

bars

Ingredients

• 175 g mixed seeds
• 50 g dates or dried figs
• 2 tblsp coconut oil melted
• 2 tblsp raw cacao or use cocoa powder
• 2 tblsp maple syrup
• 2 tblsp nut butter
• 50 g raspberries fresh or frozen, or 2 tblsp any frozen berry powder
• 100 g dark chocolate try to use one that is at least 70% cocoa. Don’t worry if you usually find that too bitter, the rest of the bar is sweet enough

Prep Time 20 minutes Passive Time 1 hour Servings bars Ingredients 175 g mixed seeds 50 g dates or dried figs 2 tblsp coconut oil melted 2 tblsp raw cacao or use cocoa powder 2 tblsp maple syrup 2 tblsp nut butter 50 g raspberries fresh or frozen, or 2 tblsp any frozen berry powder 100 g dark chocolate try to use one that is at least 70% cocoa. Don’t worry if you usually find that too bitter, the rest of the bar is sweet enough

Instructions

1. Finely chop the dates or figs, crush the raspberries roughly, then mix everything together except the chocolate. Press the mixture into a baking tin (I use a shallow 20cm square one), lined in baking parchment (this makes them much easier to get out).
2. Break up the chocolate and melt in a bowl over a small saucepan of simmering water (try not to let the bowl touch the water). Once melted, pour over the seed mix and smooth over the top.
3. Refrigerate until hard (they will need at least an hour), then remove from the tin and cut into slices or pieces. Store in the fridge until you are ready to eat them.

Plant based, vegan, dairy free, gluten free