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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a 20cm x 30cm (base measurement) lamington pan with baking paper, allowing the sides to overhang. Cook coconut flakes, pumpkin kernels and sunflower kernels in a frying pan over low heat, stirring, for 1-2 mins or until lightly toasted. Cool slightly. Transfer to a bowl with the cranberry.
Step 2
Combine oil, syrup and almond butter in a saucepan over medium heat. Cook, stirring, for 5 mins or until smooth and combined. Remove from heat. Sift over cacao powder and stir to combine. Stir in half the seed mixture.
Step 3
Pour the mixture into the prepared pan and sprinkle with remaining seed mixture. Place in the fridge for 1 hour or until set. Break into pieces to serve.
Satisfy your sweet tooth with this chocolatey fruit and seed bark. Made with wholesome ingredients, it’s the perfect afternoon pick me up.
Method
Step 1
Line a 20cm x 30cm (base measurement) lamington pan with baking paper, allowing the sides to overhang. Cook coconut flakes, pumpkin kernels and sunflower kernels in a frying pan over low heat, stirring, for 1-2 mins or until lightly toasted. Cool slightly. Transfer to a bowl with the cranberry.
Step 2
Combine oil, syrup and almond butter in a saucepan over medium heat. Cook, stirring, for 5 mins or until smooth and combined. Remove from heat. Sift over cacao powder and stir to combine. Stir in half the seed mixture.
Step 3
Pour the mixture into the prepared pan and sprinkle with remaining seed mixture. Place in the fridge for 1 hour or until set. Break into pieces to serve.
