Suitable for: Gluten and dairy free, vegan
Serves: 8 bars
Takes: 10 minutes + chilling time
Ingredients:
250g mixed nuts and seeds, whatever you have in the cupboard
50g desiccated coconut
4 tbsp Meridian pumpkin seed butter
50g coconut oil, melted
1 tbsp Meridian agave syrup
2 tsp vanilla extract
50g orange flavour vegan chocolate
Method:
- Line a 20cm x 15cm tin or tupperware with greaseproof paper.
- Put the nuts and seeds into a food processor and blitz to a fine meal. Add the coconut, sunflower seed butter, coconut oil, agave syrup and vanilla and blitz 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.
