Clean Eating Candy Bars – a delicious recipe with salt, dates, honey, coconut flour, coconut, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 12x9-inch lasagna or baking dish with a piece of parchment paper large enough to overhang the edges; set aside.
2
Place the pumpkin seeds in a food processor and pulse in long pulses until ground. Add the dates, Sunbutter, honey, coconut flour, and coconut flakes and process until the mixture forms a dough. Press firmly and evenly into the prepared pan. Refrigerate until firm, 5 hours or overnight.
3
Combine the chocolate and shortening in a heat proof bowl and microwave until the chocolate is almost completely melted, 2 to 3 minutes. Stir until the chocolate is smooth and shiny. Pour over the firmed dough and spread into an even layer. Refrigerate until the chocolate hardens, about 1 hour.
4
Remove the mixture from the pan using the parchment to help you. Cut into 16 rectangles, 2 by 1-1/2 inches. Store in the refrigerator for up to a week.
871
kcal
Calories
59
g
Fat
80
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup roasted pumpkin seeds with or without salt, 1 1/2 cups pitted Medjool dates chopped, 1/2 cup SunButter(R) (R), we used Organic, 1/4 cup honey for vegan use agave or maple syrup, and more.
Yes, Clean Eating Candy Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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