Several people have asked me to post this recipe. I wanted particularly to mention Vikki from Ugly Apples who has asked on more than one occasion, so finally, its here! Yeay!!
These are my son’s favourite lunchbox treat, so I should perhaps have included it in my recent blog on healthy lunchbox ideas! They are easy to make, require no baking, and are really nutritious and filling.
- 1 cup desiccated coconut
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 3 tbsp. coconut oil
- handful of raw cacao nibs (optional)
- 1 tbsp. maple syrup (optional – we don’t use it but you may prefer a sweeter taste)
- 1/2 cup raw cacao butter
- 3 tbsp. raw cacao powder
- 1 tbsp. maple syrup (this is less optional – it is extremely bitter without it!)
- Blitz together the desiccated coconut and seeds to make a powder.
- Gently melt the coconut oil in a glass bowl over a pan of hot water.
- Mix the powder with the coconut oil (plus the nibs and maple syrup if using).
- Spread the paste out into a brownie tin lined with grease-proof paper.
- Place in the fridge to harden while you make the topping.
- Gently melt the cacao butter in a glass bowl over a pan of hot water. This can take a good few minutes but be patient as avoiding the extra heat means you retain many of the nutrients present in the cacao butter.
- Add the cacao powder and maple syrup and mix well to make a lovely dark chocolate sauce!
- Pour the chocolate over the base and return to the fridge for half an hour to set.
- Cut into bars and store in the fridge in an air tight container.