Chocolate, Date Caramel & Sunflower Seed Bars
A glossy dark chocolate base, a sticky date caramel layer, and a crunchy sunflower seed topping - pure bliss in every bite. Perfect for lunchboxes, snacks, or a cheeky treat when no one’s watching.
Ingredients
Chocolate Base
- 60 g Dark Chocolate
Date Caramel
- 100 g Medjool Dates, pitted
- 2 tbsp Coconut Cream or Water
Sunflower Seed Topping
- 200 g Organic Sunflower Seeds
- Pinch of Salt
- 2 tbsp Organic Maple Syrup (optional, for extra sweetness)
Method
Chocolate Base
- Line a rectangular baking tray with parchment paper.
- Melt the dark chocolate gently and pour it into the tray, spreading evenly to form a smooth base.
- Place in the fridge to set for 10–15 minutes.
Date Caramel
4. While the chocolate sets, blitz the Medjool dates with coconut cream (or water) in a food processor until smooth and sticky.
5. Spread the luscious caramel evenly over the chilled chocolate base.
Sunflower Seed Topping
6. Mix the sunflower seeds with a pinch of salt and maple syrup (if using) until lightly coated.
7. Sprinkle the sunflower seeds evenly over the caramel layer, gently pressing them down so they stick.
Finishing Touch
8. Chill in the fridge for at least 20 minutes until everything is firm.
9. Lift the slab out of the tray using the parchment paper and slice into rectangular bars. Crunchy, chewy, chocolatey…heaven!
Store in an airtight container in the fridge and enjoy whenever you need a little slice of indulgence.
