You’ll never believe these are gluten free, refined sugar free, dairy free, vegan AND nut free. The perfect sweet treat and they are great for school lunchboxes. You’re welcome.
Ingredients (Serves 8+)
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ½ cup coconut flakes
- 8 dates (omit for fructose free)
- 2 tablespoons raw cacao
- ¼ teaspoon sea salt
- ¼ cup rice malt syrup
- ¼ cup cold-pressed extra virgin coconut oil, melted
- 1 tablespoon cacao nibs
- 1 tablespoon chia seeds
- Cacao or dessicated coconut, for topping
Method
- Blend seeds, coconut, dates, cacao and sea salt.
- Transfer into a bowl and add rice malt syrup and coconut oil. Combine well.
- Add cacao nibs and chia seeds and stir well.
- Spoon into a lined bread tin and pack well with the back of a spoon or extra baking paper. Sprinkle with cacao or coconut.
- Chill in the fridge before slicing and serving. For portion control, I recommend cutting into bite sized pieces. Good luck!
Image by Sarah Craven Photography.
What’s the topping on the brownies in the picture? It doesn’t look like coconut as instructed in the recipe. The brownies in the picture make my mouth water and makes me want to use this recipe but I think that picture is of actual chocolate brownies not these healthy chia seed a pepita and sunflower seed ones. I think you should accompany your recipe with a picture of the actual results, not just a regular brownie picture, cheers.
It’s just raw cacao on top – feel free to do the same.