No-bake Seed Bars with cranberries, dates, sunflower & pumpkin seeds: gluten-free & vegan option

My new recipe for no-bake Seed Bars with cranberries, dates, sunflower & pumpkin seeds and topped with chocolate: gluten-free & vegan option. I recently tried a version of this no-bake seed bar at a Swedish cafe and I have been trying to perfect a homemade version. Not exactly the same but this seed slice recipe is my version. My no-bake includes; pumpkin seeds, sunflower seeds, dried cranberries, soft dates, coconut, coconut oil and honey. All you need to do is mix all the ingredients in a food processor, press them into a tin, and chill overnight before slicing them into bars.

A perfect semi-healthy gluten-free, dairy-free, nut-free snack on standby in the fridge. I love this as an alternative sweet treat.

Takes = 10 minutes prep. chill for at least 1-2 hours or overnight
Makes = 12-16 bars depending on the size

Ingredients

• Pumpkin seeds –  1/2 cup
• Sunflower seeds – 1/2 cup
• Dried cranberries – 1/2 cup
• Soft Dates, de-seeded – 12
• Desiccated coconut – 1/2 cup
• Coconut oil – 4 tablespoon
• Honey (vegan add brown rice syrup) – 4 tablespoon
• Dark chocolate – 150g (for optional topping)
• Coconut oil – 2 teaspoons (for optional topping)

Method

1. Melt coconut oil. Remove the seeds from the dates and chop them.
2. Add all ingredients into a food processor or blender and blitz until fine for a few minutes.
3. Remove and press until flat and firm into a 24 x 19cm rectangle-lined baking dish (my lasagne dish works best) my square 20cm tin is too big (if this is all you have pressed into 3/4 of the container. Chill in the fridge for a few hours.  Then melt the chocolate and oil until smooth pour it over the bars, then chill overnight.
4. Slice the next day into bars in the video I did skinny ones which made 16 bars. Best stored cover in the refrigerator.