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Ingredients
- Ever so slightly modified. These don’t need cooking, but you will need a 20cm square baking tin
- 140g dates
- 120g pumpkin and sunflower seeds (in total)
- 140g cashew nut butter
- 60g coconut flour
- 2 tbsp maple syrup
- 4 tbsp cocoa nibs
- 2 tbsp goji berries
- 130g dark chocolate
- 1 tbsp coconut oil
This couldn’t be simpler. Simply place all the ingredients except the chocolate and coconut oil in a blender and whizz till it forms a crumb-like texture. Line your baking tin, decant the mixture into it and press it down until it is nice and firm and even. To make the topping, melt the chocolate and coconut oil together in a bowl over some hot water. Whisk to ensure they are fully blended, before pouring over the base. Chill in the fridge until set. Remove from the tin and cut into 16 squares. They are small enough – like the size of chunky After Eights – but goodness, they are so good with a cuppa.
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