- 3 oz. 90 g almonds
- 3 oz. 90 g walnuts
- 2 oz. 60 g sesame seeds
- 2 oz. 60 g pumpkin seeds
- 1⁄6 oz. 30 g flaxseed
- 2 oz. 60 g unsweetened shredded coconut
- 2 oz. 60 g dark chocolate with a minimum of 70% cocoa solids
- 6 tablespoons 6 tablespoons coconut oil
- 4 tablespoons 4 tablespoons tahini (sesame paste)
- 1 teaspoon 1 teaspoon vanilla extract
- 2 teaspoons 2 teaspoons ground cinnamon
- 1 pinch 1 pinch sea salt
- 2 2 eggeggs
- 3 oz. 90 g dark chocolate with a minimum of 70% cocoa solids, for garnish (optional)
- Preheat the oven to 350°F (175°C).
- Mix all the ingredients in a blender or food processor until they are coarsely chopped.
- Spoon the mixture into a 7x11 baking dish, preferably lined with parchment paper.
- Bake for 15–20 minutes, or until the cake has turned golden brown.
- Let cool a little and remove from the baking dish. Divide into 20 or 24 pieces with a sharp knife.
- Melt the chocolate in a water bath using a double boiler or in the micro-wave oven.
- Dip each bar in the chocolate, but just about half an inch or on just one side. Let cool completely.
- Keep in the refrigerator or freezer.
Just use your favorite nuts and seeds, or what you have on hand. A healthy nut and seed mix could consist of equal parts of almonds/hazel nuts/macadamia nuts, pecan nuts/walnuts, sunflower seeds, pumpkin seeds, sesame seeds and flax seeds.
The tahini (sesame paste) can be substituted with almond or nut butter. But remember that for example peanut butter has a lot more carbohydrates than sesame paste. Let your imagination run wild!
For more on the amount of carbs in different nuts, check out our full guide: