1 cup roasted pumpkin seeds (with or without salt)
1-1/2 cups pitted Medjool dates, chopped
1/2 cup SunButter® (we used Organic)
1/4 cup honey (for vegan use agave or maple syrup)
2/3 cup coconut flour
1/2 unsweetened coconut flakes
1-1/2 cups dark chocolate, chopped (check package for allergen information)
2 tablespoons organic, non-hydrogenated all-vegetable shortening or coconut oil
- Line a 12×9-inch lasagna or baking dish with a piece of parchment paper large enough to overhang the edges; set aside.
- 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.
- 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.
- 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.