These seed bars with white and black sesame seeds, sunflower and pumpkin seeds are enriched with shredded coconut and they aare particularly delicious thanks to the addition of honey that makes them chewy, sweet and delicious. The thin layer of gianduia chocolate makes them irresistible.
- 40 g pumpkin seeds
- 40 g sunflower seeds
- 30 g shredded coconut
- 30 g black sesame seeds
- 30 g light sesame seeds
- 80 g honey
- 1 generous pinch of salt
- 100 g gianduia chocolate
20 minutes waiting time.
Instructions: Honey seed bars with gianduia chocolate
For this recipe I used the silicone moulds Silikomart – My Snack.
Mix all the seeds and shredded coconut in a bowl. Add honey, a generous pinch of salt and stir until all the ingredients are well combined.
Fill the silicone mould with the prepared mixture leaving a few millimeters of space at the top. If you do not have a similar mould, you can spread the mixture on a baking sheet covered with baking paper and cut it once they are baked.
Bake in a preheated static oven at 150 °C for 30 minutes. The bars must become a beautiful golden color, not dark brown so be careful not to burn your shredded coconut. Remove from the oven and let it cool down completely.
Melt the gianduia chocolate over water bath. Add the chocolate to the mould or spread it directly over baked seeds. Place in the refrigerator until the chocolate is completely firm. Remove from the mould or cut to your liking. Keep in the closed container away from heat sources.
lot of love. B.