Afternoon tea delight! The crunchy nut and seed bars pack a nutritious, delicious bite. The dark chocolate dip is a wonderful complement to the sweetness.
Gluten free | Grain free | Dairy free | Refined Sugar Free| Vegetarian | Paleo
Recipe by Hayley Cavicchiolo
- 1/3 cup raw honey
- 2 tablespoons extra virgin organic coconut oil
Himalayan sea salt
1 cup almonds, coarsely chopped
- 1 cup pecans or walnuts, coarsely chopped
- 1 cup pumpkin seeds, coarsely chopped
- 1 tablespoon chia seeds
- 2 tablespoons desiccated coconut
1 teaspoon ground cinnamon
200g Well Naturally Rich Dark Chocolate, roughly chopped
Find more recipes from Hayley here:
- Grease and line an 8-inch square baking tin with baking paper and set aside.
- Heat honey, coconut oil and a pinch of salt in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a rich, golden caramel colour (keep an eye on the heat so that it doesn’t bubble over suddenly).
- Fold in the chopped nuts, cinnamon seeds and coconut and stir until evenly coated.
- Remove from heat and pour into the lined baking pan. Cover with another sheet of baking paper and press down firmly – using a tea towel if needed to protect your fingers from the heat – to form an even layer. Refrigerate until hardened.
- Cut into squares with a sharp knife and keep refrigerated until you’re ready to dip in the melted chocolate.
- Melt chocolate.
- Dip one end or corner of each square into melted chocolate and sprinkle with a few flakes of salt before placing on a baking paper lined tray to set in the fridge.
- After an hour, the bars will be ready to enjoy.