Crunchy Seeded Chocolate Bark

Ainekset

3/4 cup pumpkin seeds

2/3 cup sunflower seeds

2/3 cup linseed

3 tbs sesame seeds

1/2 cup coconut flakes

4 tos maple syrup

2 tbs hulled tahini

2 tos coconut oil, melted

150g dark chocolate, melted

Sea salt flakes

Ohjeet

Preheat oven to 160C and line a baking tray with baking paper.

Place seeds and coconut into a medium sized bowl and mix to combine.

Place seeds and coconut into a medium sized bowl and mix to combine.

Add in maple syrup, tahini and coconut oil and mix well to coat. Spread out onto prepared baking tray to about 0.5cm thickness. The thinner you spread it the more crispy it will be.

Bake for about 15 minutes until golden brown, keeping an eye on it.

Remove from the oven and spread the melted chocolate over the top. Sprinkle with sea salt and refrigerate until set.

Chop into desired sized pieces.

Store in an airtight container in the fridge.