I have exciting news regarding Vogue and Vegetables! Coming soon your favorite blog will be it’s own website and will have a new and updated look. I am so excited to share with you guys all the exciting new changes and I can’t way to see what you all think 🙂 So keep your eyes peeled for an official launch party of my new website in the month to come! I also have some AMAZING new recipes and fashion to share with y’all!
In the mean time, make these super healthy and yummy back to school treats that will please even the pickiest of eaters. School is just around the corner and who doesn’t love an afternoon snack that is yummy, healthy and fast? These sprouted super seed bars are anything but boring and will make your skin glow. Make these bars on a Sunday so you have them as a snack or breakfast treat for the whole week.
Dark Chocolate Sprouted Super Seed Bars (Nut-free)
Makes 15-18 bars
1/4 cup cold-pressed coconut oil
12 fresh soft dates, pitted
1 cup unsalted unsweetened sunflower seed butter
1 tablespoon fresh ginger, grated
1 teaspoon ground cinnamon
1 cup puffed sprouted rice cereal
1/2 cup sprouted pumpkin seeds
1/4 cup uncooked sprouted quinoa
1/4 cup sprouted sunflower seeds, coarsely chopped
2 tablespoons freshly ground flax seed meal
1/4 teaspoon sea salt, optional
3.5 oz dark chocolate (at least 70%)
1/3 cup shredded coconut (unsweetened)
Add the coconut oil, pitted dates, sunflower seed butter, freshly grated ginger and cinnamon to the bowl of your food processor. Process around until it all comes together in a thick paste. Add the mixture to a large mixing bowl. Add the puffed rice, pumpkin seeds, quinoa, sunflower seeds and flax seed meal. Add 1/4 teaspoon sea salt (less if your sunflower seed butter is salted).
Line an 8 x 10 inch baking dish with parchment paper and scoop the batter into it. Using the palms of your hands to press everything down tightly into an even rectangle in the pan. Put the pan in the fridge or freezer while melting the chocolate on a double boiler (or in small increments in the microwave). Pour the melted chocolate over the bars and use a spatula to evenly spread it.
Sprinkle with the shredded coconut and put back into the fridge / freezer until cold and firm. The bars can be stored in the freezer for months or in the fridge, for up to a week.
You can swap puffed quinoa, millet or amaranth for the puffed rice.
If you can tolerate nuts, almond butter, cashew butter or any other nut butter can be used in place of the sunflower seed butter.
I was able to find the sprouted puffed rice, sprouted quinoa and both the sprouted pumpkin seeds and sunflower seeds at Whole Foods.
I hope you enjoy these yummy bars!