Cranberry Crunch Seed Bar

Jun 26, 2018

I came up with this seed bar as a healthier alternative to the date or agave sweetened bars that are more widely available.  It’s a veritable superfood bomb.  The Peruvian carob and the yacon syrup give the bar a rich caramel flavour.  Just a small piece provides a really satisfying little snack. It’s gooey and squidgy and it keeps well in the fridge for 2 to 3 weeks.  What’s not to like?  

50g sunflower seeds
50g pumpkin seeds
50g sesame seeds
30g hemp seeds
30g cacao nibs
20g dried cranberries cut into pieces
2 heaped tbsp Peruvian Carob
1heaped tsp baobab powder
10 drops caramel essence
Pinch of salt
4 tbsp Yacon Syrup
3 tbsp Coconut Oil
2 tbsp smooth peanut butter (try tahini if you want to keep the bar nut free)

Mix the seeds, fruit, and cacao nibs with the carob powder.  Add a pinch of salt.

Melt the coconut oil in a bowl over a pan of simmering water.  When its melted, stir in peanut butter, caramel essence and the yacon syrup.  Add more vanilla or syrup to taste if needed.

Mix with seed mixture into a lovely crunchy gloop mix.

Spoon into a small container, lined with baking paper or clingfilm and press down firmly. (A plastic container that has a lid is ideal).

Put in the freezer to cool for 30 minutes.  Cut into squares.