Choc-dipped almond and pepita bars
A healthy pick-me-up snack for taking to work or popping in the kids’ school lunchbox, these gluten-free nutty bars deliver a fix of healthy fats and a sustained energy boost.
INGREDIENTS – Makes: 16 | Prep time: 15 mins | Cook time: 30 mins
- 1 cup white sesame seeds
- 1/2 cup pepitas (pumpkin seeds)
- 1/4 cup natural, crunchy peanut butter
- 1 cup coarsely chopped almonds
- 1/2 cup honey
- 1/4 tsp salt
- 50g dark chocolate (70%)
METHOD
- Preheat the oven to 180°C and line an 18cm square cake tin with baking paper.
- Line a baking tray with baking paper and place in the freezer.
- Toss seeds and almonds in a large bowl.
- Heat the peanut butter, honey and salt in a small saucepan over medium heat, stirring, until melted and combined.
- Pour the warm honey mixture into the bowl of seeds and nuts, and mix through, ensuring all are well coated. Transfer to the prepared tin and press the mixture firmly down with a spatula.
- Bake for 25 minutes, or until dark golden. Cool completely in the tin then place in the freezer until completely firm. Cut into 16 bars.
- Meanwhile, melt the chocolate in a heatproof bowl and microwave for 30 seconds at a time, stirring in between, until melted and smooth.
- Dip the bars in the chocolate, allowing any excess chocolate to drip off, then place on the chilled baking tray and refrigerate until set.
- Store in an airtight container in the fridge.
