| Product Used |
Mixed Pumpkin Seeds & Sunflower Seeds |
| Preparation Time |
15 mins |
| Cooking Time |
10 mins |
| Setting Time |
30 mins |
| Chef's Tip |
Add chopped almonds, pistachios, or walnuts for extra crunch and nutrition. |
Ingredients
| Ingredient |
Quantity |
| Mildly roasted Pumpkin Seeds |
½ cup |
| Mildly roasted Sunflower Seeds |
½ cup |
| Soft Seedless Dates |
10–12 |
| Grated Dry Coconut |
½ cup |
| Vanilla Essence (Optional) |
1 tsp |
Dark Chocolate
|
200 g |
| Extra Pumpkin & Sunflower Seeds |
For garnish |
Instructions
-
1. Add the soft seedless dates and grated dry coconut to a food chopper or mixer.
-
2. Pulse the mixture until it becomes coarse and well combined. Transfer it to a bowl.
- 3. Lightly roast the pumpkin seeds and sunflower seeds if not already roasted.
- 4. Add the roasted seeds to the chopper along with the vanilla essence.
- 5. Blend until the mixture reaches a slightly sticky, coarse texture.
- 6. Combine the seed mixture with the prepared dates and coconut mixture.
- 7. Line a flat tray with parchment paper and lightly grease it. Spread the mixture evenly and flatten using the back of a spoon or spatula.
- 8. Melt the dark chocolate using a double boiler or microwave, then pour it evenly over the flattened mixture.
- 9. Sprinkle additional pumpkin and sunflower seeds on top for garnish.
- 10. Refrigerate for about 30 minutes or until completely set.
- 11. Cut into bite-sized squares or bars and serve.
Serve this guilt-free sweet treat to your family and guests, and make every celebration healthier.
