My partner often has to travel around for their job so has to either grab a quick bite to eat or go without. So I often make this kind of snack bar for them, packing them full of healthy nuts and seeds. If you have a nut allergy substitute nuts for seeds of your choice

SEED AND NUT BAR

200g/1 cup ground mixed seed meal of you choice (I used flax, hemp and linseed)

100g/1/2 cup sunflower seeds

100g/1/2 cup shredded coconut

100g/1/2 cup pumpkin seeds

65g/1/2 cup Cacao powder

100g/1/2 cup nuts – almonds/walnuts/Brazil/hazel

50g/1/4 cup chia seeds

15– 17 dates

4 tbsp coconut oil

1/4 cup sugar free maple syrup/Lakanto syrup (Monk Fruit)

1/2 tsp vanilla extract 

In a food processor pulse seed meal, sunflower seeds, pumpkin seeds, coconut, sesame, Cacao powder, nuts and chia seeds. Set aside in a bowl.

Place dates, coconut oil, vanilla and syrup in food processor and blend until it becomes a sticky smooth mixture. Pour mixture in the bowl with dry ingredients, mix well.

Spread the mixture in a parchment paper covered baking sheet. Flatten out with your fingers or rolling pin, pushing the mixture down with little force. Cool in the fridge for at least 30 minutes.

Cut in bars and store in an air tight container in fridge. You can store the bars for up to 10 days in the fridge.

Nutrition:

Makes 16

Per serve

Total carbs 8.5g

Fibre 5.8g

Net carbs 2.7