Snacks
Cacao, Fruit and Nut Bars
Kelsey Budge
Ingredients Method
Runner up
⅓ cup white chia seeds ½ cup sultanas ½ cup shredded coconut 125g dried apples 1 cup walnuts ½ cup rolled oats ¼ cup cacao powder ⅓ cup pumpkin seeds 125g medjool dates( pitted) ¼ cup coconut oil melted 2 tbsp. maple syrup
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Soak 1 tablespoon of chia seeds in a small bowl with 2 tablespoons of water. Set aside for 5 minutes until thickened. Meanwhile, line an 18 x 25cm slice pan with baking paper. Using a processor, finely chop walnuts, dried apple, sultanas, coconut, oats and cacao. Add pumpkin seeds and pulse to combine. Transfer to a large bowl and set aside. Add dates to processor with soaked chia seeds, coconut oil and maple syrup until it forms a paste. Add half the walnut mixture to the processor and combine. Transfer to the bowl with remaining mixture and stir. Press mixture evenly into pan and top with extra shredded coconut. Refrigerate for at least 2 hours until firm. Cut into bars to serve.
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