Directions
- Soak the dates in hot water to soften; if possible, soak overnight. Pit, and set aside.
- Preheat oven to 350.
- Place parchment on a baking sheet; lay the pumpkin seeds, sunflower seeds, and coconut flakes on it. Toast for 7 – 9 minutes until lightly toasted. Remove and allow cooling.
- Place the dates in the food processor, blend until almost smooth, then add the toasted seeds, nut, and salt. Process until barely smooth; textures are great for this recipe.
- Press the mixture onto the bottom of a 9×9 parchment-lined baking pan using a spatula or your hands (while wearing gloves).
- Melt the chocolate separately. If using the microwave, melt at 10 seconds intervals and not more than 30 seconds.
- Drop spoonfuls of melted semi-sweet chocolate over the bars, repeat for melted white chocolate; use a skewer or knife to cut through the melted chocolate, making a swirl. Allow to set; 5 minutes in the freezer or up to 15 minutes in the refrigerator. Cut into bars; this made nine bars. Sprinkle some Sacred Valley Pink Peruvian salt, and enjoy!
Recipe Note
Always add salt according to your taste or health need.
