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all recipes
Snacks & Ribbles
Date and nut seed bar
Details
10 min
30 min
vegan
print
Seraphine
(BerlinKitchen)
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
Details
10 min
30 min
vegan
print
Seraphine
(BerlinKitchen)
Date and nut seed bar
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.
Date and nut seed bar
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
Details
10 min
30 min
vegan
print
Seraphine
(BerlinKitchen)
Date and nut seed bar
Rapunzel Products
Dates pitted Deglet Nour HAND IN HAND
Cashew kernels crushed HAND IN HAND
Californian almonds
Pumpkin kernels roasted
Coconut oil virgin HAND IN HAND
Coconut blossom syrup
Bourbon vanilla powder HAND IN HAND
Sea salt with iodine
HAND IN HAND
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