Let's just get right to it. I've been absent in this little space of mine for far too long so never mind the why's and the where's of that...I'm going to move on and get back to it, here and now. These little numbers didn't get as much attention around here over the busy summer months but now that we're finally getting into the groove of school (late start here in BC), along with soccer, ballet and so on, these are a great energy snack that has no added sugar and plenty of good stuff to keep you or your little ones going. Add it to a lunchbox or have one in your bag for a snack at work or when you are on the run. Easy peezy lemon squeezy as my daughter would say. Just whizz the ingredients together in your food processor if you have one and you're almost done. I feel like you really do need a processor for this recipe, but you could manage without. A hand blender would help, but isn't as easy of course.
Adapted from this lovely book.
- 1/2 cup (125 ml) sunflower seeds
- 1/2 cup (125 ml) sesame seeds (plus extra for sprinkling on top if you wish to)
- 2 tablespoons (30 ml) chia seeds
- 1/2 cup (125 ml) shredded, unsweetened coconut
- 1/4 cup (60 ml) cocoa
- 1 1/2 cups (375 ml) pitted and roughly chopped dried Medjool dates
- 1/4 cup (125 ml) raisins
- 1 teaspoon (5 ml) coconut oil
Line a baking sheet with parchment paper, leaving a 1-inch overhang at the edges.
Place the sunflower seeds, chia seeds and 1/2 cup (125 ml) of sesame seeds in a food processor and process until they have the consistency of breadcrumbs.
Add the coconut and cocoa, and mix well.
Add the dates, raisins and coconut oil and process until fully combined. Continue to mix until the seeds and coconut are evenly distributed throughout the mixture.
Using damp hands, remove the date mixture from the processor and press it out to a 1-inch (2.5 cm) thick rectangle on the prepared baking sheet. Sprinkle the top of the dates with the 2 tablespoons (30 ml) sesame seeds (or not if you prefer) and lightly press them into the mix.
Place the baking sheet in the refreigerator for a least 2 hours. Remove the baking sheet from the refrigerator.
Cut these small as they are sweet and rich in flavour. 1-inch squares is about right.
Store in an airtight container for up to 2 weeks.