How to make it
Preheat oven to 350F and line a baking sheet with parchment paper.
Spread pumpkin seeds, sesame seeds, and almond slivers for 5 minutes.
Meanwhile, in a mini food processor, puree the dates into a dough ball / paste.
Line an 8X8 pan with parchment paper.
In a large bowl combine toasted sesame seeds, pumpkin seeds, hazelnuts, almond slivers, cocoa powder, and sea salt.
In a sauce pan over medium heat add hazelnut butter, vanilla, and maple syrup. Allow to bubble. Add in dates, stirring well until it becomes a homogeneous thick paste / syrup.
Pour over dry ingredients and mix well with a rubber spatula until evenly coated.
Pour mixture out into prepared pan. Press down evenly with a spatula or the back of a spoon. Press in a few more hazelnuts if desired for decoration, and let set for 10 minutes.
Cut into 12 bars.
Melt chocolate chips in microwave on high in 30 second intervals for ~1min30sec total, until just melted. Pipe or drizzle chocolate onto prepared bars. Let set for 1-2 hours (or enjoy immediately, risking getting chocolate all over your face!).
What you’ll need
1 Cup Sesame seeds
1/3 Cup Roasted blanched hazelnuts, chopped (+ a few for topping)
1 Cup Almond slices
1/3 Cup Pumpkin seeds
1 1/2Tbsps Cocoa powder
1/2 tsp sea salt
1/4 Cup Hazelnut butter
1/3 Cup dates, pureed into a paste
1/4 Cup + 2 Tbsps Maple Syrup
1 tsp vanilla
2 Tbsps chocolate chips (dairy free for vegan option)
