Ingredients (Makes 6 large bars)
100g almonds – roughly chopped + an extra handful to sprinkle on top
50g sunflower seeds
50g pumpkin seeds
1 JAZZ™ Apple – cut into small and thin pieces
6 Medjool dates – pitted
3 tbsp nut butter of your choice – I have used peanut
3 tbsp maple syrup
2 tbsp plant milk
50g dark chocolate
Method
Preheat oven to 150°C
Add the chopped JAZZ™ Apple to a large baking tray covered with parchment paper and bake in the oven for 25 minutes until the apple pieces are fairly dry.
Next, add the maple syrup and Medjool dates to a pan on a medium heat. Mix everything together and once the maple syrup starts to bubble, add in the nut butter. Using the back of a wooden spoon, mash down the dates until you have a sticky paste. Add in the plant milk and mix everything together.
Next, add in the chopped almonds, sunflower seeds, pumpkin seeds and the baked JAZZ™ Apple pieces. Mix everything together until everything is well coated in the sticky date paste.
Transfer the mixture to a loaf tin covered with parchment paper. Spread the mixture in the tin and with the back of a spoon make sure to press the mixture firmly down. Place the tin in the fridge to firm up for 30 minutes.
In the meantime, melt the dark chocolate. Remove the tin from the fridge and pour over the melted dark chocolate and sprinkle over some chopped almonds. Place the tin in the freezer to set for 2-3 hours.
Remove from the freezer and cut into thick bars. The bars will be a bit sticky (but so utterly delicious) so the best way to store them is to keep them in the freezer.
