Refined sugar-free recipe for decadent Salted Chocolate Seed Bars

10 medjool dates, pitted and chopped
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup raw almonds
2 tbsp sesame seeds
2 tbsp cacao nibs
3 tbsp almond butter
1/2 tsp cinnamon
1/4 tsp sea salt
2 tbsp maple syrup, honey or rice malt syrup (optional)
2 tbsp filtered water
2-3 squares of dark chocolate (70-85%)
2 tbsp cranberries, to decorate

Chocolate drizzle
1/4 cup dark chocolate (70-85%), melted
1/2 tsp cinnamon
sprinkle of sea salt

How To
Place all the ingredients in a food processor, except cranberries, and pulse until well combined – the mixture should be firm but soft.

Grease and line a 20cm square baking tray and press the mixture in evenly with the back of a spoon. Press cranberries into the top of the bars.

Combine the ingredients for the chocolate drizzle and stir until smooth and combined. Drizzle over mixture.

Cover and freeze for 30-40 mins or until firm.

Remove from the freezer and cut into eight bars.


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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.