Method

1. Roast Ingredients: Dry roast oats, pumpkin seeds, and sunflower seeds individually in a pan for 2–3 minutes each until fragrant and crunchy.

2. Mix the Dry Ingredients: Blend the roasted oats, pumpkin seeds, and sunflower seeds into a coarse powder. Transfer to a mixing bowl and add flax seeds powder and chia seeds.

3. Incorporate Dates: Grind the de-seeded dates into a smooth paste using a food processor. Add this paste to the dry mixture and knead until it binds together.

4. Shape the Bars: Line a baking tray or mold with parchment paper. Spread the mixture evenly and press firmly to avoid air gaps.

5. Add Chocolate Topping: Melt allergy-friendly chocolate and spread it evenly over the pressed mixture.

6. Set and Slice: Place the tray in the freezer for an hour. Once set, cut into bars and enjoy!

Recipe Notes:

• Consistency Tips: If the mixture feels too dry, add a small amount of water or extra dates to help it bind better.
• Roasting Tip: Roasting the oats and seeds enhances their flavor. Ensure they are roasted on low heat to avoid burning.
• Chocolate Substitute: If you prefer a dairy-free and sugar-free option, use unsweetened cocoa or carob powder mixed with coconut oil as a topping.
• Storage Suggestion: Keep the bars in an airtight container and refrigerate them for up to a week. For longer storage, freeze and thaw as needed.
• Customization Ideas: You can add dried fruits or allergy-friendly protein powder to boost nutrition and flavor.