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Coconut Seed Bars | A gluten-free and refined sugar-free bar with a combination of fresh coconut, seeds of choice, and even a veggie thrown in the mix. Topped with a layer of dark chocolate and you have an easy, delicious, and nutrient-dense snack or dessert. | simplytothrive.com

Salted Chocolate Coconut Seed Bars

A gluten-free and refined sugar-free bar with a combination of fresh coconut, seeds of choice, and even a veggie thrown in the mix. Topped with a layer of dark chocolate and you have an easy, delicious, and nutrient-dense snack or dessert.

Total Time 10 minutes
Author Noelle

Ingredients

  • Fresh coconut meat from a mature coconut
  • Buckwheat, preferably sprouted and dehydrated
  • Raw sunflower seeds, preferably sprouted and dehydrated
  • Cauliflower florets
  • Dates, pitted
  • Seasonings of choice like Ceylon cinnamon
  • Squeeze of lemon
  • Pinch sea salt
  • 100% or other % dark chocolate, melted

Instructions

  1. Place about equal parts of the coconut meat, buckwheat, and sunflower seeds into a food processor. Add a few cauliflower florets, keeping in mind that the more you add, the more wet the final mixture will be.

  2. Process for about 15-20 seconds if you want the final bar to have a smoother, finer texture. If you want them to have more texture, put a few dates in first and then process. 

  3. You're looking for a mixture that sticks together when pressed between your fingers, so I like to start with a few dates and then assess the stickiness after processing. Once processed for about 20-30 seconds, check by pressing the mixture between your fingers. Add a few more dates if it's not sticking together, or add more seeds/coconut if too sticky or wet.

  4. Once to your liking, pulse in seasonings of choice and a squeeze of lemon. Press the final mixture into a pan lined with parchment paper. Choose a pan or dish the size you want the bars. Set in the freezer to firm up.

  5. While setting up, prepare your chocolate (% of choice - I like 100% because the bars are sweet) either by melting bars or melting cacao butter and whisking in cacao powder.

  6. Once the bars are almost fully set (you want them a little soft so the chocolate adheres), pour the melted chocolate over the base. Place in the fridge or freezer for a few minutes to partially harden then finish with a sprinkle of course sea salt. Place back until completely hardened. 

Recipe Notes