Snacks

Date and nut seed bar

Name: Date and nut seed bar
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: For 12 Bars
Ingredients: 200 g Rapunzel dates without pit; 1 tbs chia seeds; 80 g Rapunzel cashew kernels crushed; 80 g Rapunzel californian almonds; 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

Seraphine Wilhelm

40 Min.

For 12 Bars

Vegan

Info

Perptime 10 Min.
Baketime 30 Min.

Ingredients

Portions

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.