Details
10 min
30 min
vegan
(BerlinKitchen)
Method
Preheat oven to 170°C. Line an 8 x 8’ baking dish with parchment paper and set aside.
Mix dates, chia seeds, cashews, almonds, pumpkin seeds, vanilla powder and salt in a bowl. Add coconut oil and coconut palm syrup and combine. Transfer everything onto the baking dish and press firmly into a block. If it’s to sticky use a parchment paper to press the seeds down. Bake in the oven for about 30 minutes. Let everything cool off and cut into squares or slices. Easily wrap the nut seed bars into parchment paper to take out.
The nut seed bars will keep for about 2 weeks.
Ingredients
- 200 g Rapunzel dates without pit chopped
- 1 tbs chia seeds
- 80 g Rapunzel cashew kernels crushed
- 80 g Rapunzel californian almonds chopped
- 80 g Rapunzel pumpkin kernels roasted
- 1/2 tsp Rapunzel bourbon vanilla powder
- 1 pinch Rapunzel sea salt with iodine
- 1 tsp Rapunzel coconut oil
- 2-3 tbs Rapunzel coconut palm syrup
