What you need:
250g mixed nuts and seeds, (whatever you have in the cupboard)
- 50g desiccated coconut
- 4 tbsp Meridian Pumpkin Seed Butter
- 50g coconut oil, melted
- 1tbsp Meridian Maple Syrup
- 2 tsp vanilla extract
- 50g orange flavour vegan chocolate
Makes: 8 bars
Takes: 10 minutes + chilling time
Line a 20cm x 15cm tin or Tupperware with grease-proof paper.
Put the nuts and seeds into a food processor and blitz to a fine meal. Add the coconut, Pumpkin Seed Butter, coconut oil, maple syrup and vanilla, blitzing again so that the mixture starts to clump.
Press the mixture into the prepared tin and freeze while you melt the chocolate.
Gently melt the chocolate in a bowl over a pan of barely simmering water. Stir until it’s smooth then set aside for a few minutes to cool. Drizzle over the base then return to the fridge to firm up then cut into bars.
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