Chocolate Seed Bars

We all know the problem, we are out and about and suddenly craving sweets, but want the snack to be something healthy.

Don’t know how you feel about it, but every regular shop that I go to seems to be selling those sugar-loaded “10 seconds in the mouth, 10 years on the hips” kind of treats only.

By now I’m well used to carrying a sneaky little “emergency snack” around at all times.

Don’t get me wrong, I do love my vegetable sticks, dipped in nut butter, but hands down sometimes all you want is, to dig your teeth into a big, saliva-binding, chocolate bar.

Here is the solution…… stop, quick break, I have to get one of those yummy bars out of the fridge. Mhhhh better, let’s continue.

Chocolate seed bars contain no refined sugar, gluten or dairy (depending on the type of chocolate you buy).

They give you the much needed extra energy, without letting your sugar levels crash after half an hour.

Coeliacs and paleo diet followers will love the fact that the recipe uses coconut flour, rather than a gluten-containing one.

Coconut flour comes with many health benefits and you won’t beat its fibre content, which is ringing in at a whopping 42%.

An entire armada of these super delicious bars can be prepared within 20 minutes, you don’t even need to bake them.
In the fridge they last up to two weeks, not that mine would ever get that old.

This recipe was inspired by Susan Jane White’s Chocolate Seed Soldiers.

Chocolate Seed Bars

Prep time: 20 mins
Total time: 20 mins
Serves: 20 bars

A healthy snack for on the go.


  • (105 g) 1 cup milled sunflower & pumpkin seeds
  • (125 ml) ½ cup brown rice syrup or maple syrup
  • (65 g) ½ cup coconut flour
  • (180 g) ½ cup cashew nut butter
  • 1-2 teaspoons tamari soy sauce or raw coconut amino
  • 3 tablespoons raw cacao nibs
  • 2 tablespoons goji berries
  • (100g) 1 cup Medjool dates, chopped
  • (80g) ½ cup sultanas
  • 150g 75% dark chocolate
  • Decorate with goji berries


  • Add all ingredients except the dark chocolate and decorative goji berries into a food processor and blend until a slightly sticky dough forms.
  • Spread the dough on a parchment- lined 20 cm x 25 cm rectangular tin.
  • Place another sheet of parchment paper on top and press down firmly until the surface is level.
    ( I use a little rolling pin)
  • Take off the parchment paper on top and refrigerate.
  • Meanwhile, melt the dark chocolate in a bain-marie ( a pot of simmering water, with a heatproof bowl on top of it).
  • When I’m short on time I melt the chocolate in a small bowl in the microwave. Don’t leave it unattended, heat it slowly in 10-20 second frequencies and keep checking.
  • Take the dough out of the fridge and pour the melted chocolate on top.
  • Quickly decorate with goji berries before the chocolate sets.
  • Cut it into 20 little squares and enjoy.