Instructions: Honey seed bars with gianduia chocolate
For this recipe I used silicone moulds made by 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 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.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.