Clean Eating Candy Bars

Name: Clean Eating Candy Bars
Ingredients: 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; 2/3 cup coconut flour; 1/2 coconut flakes unsweetened; 1 1/2 cups dark chocolate chopped, check package for allergen information; 2 tablespoons vegetable shortening organic, non-hydrogenated, or coconut oil

8 ingredients

4 steps

Ingredients

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
2/3 cup coconut flour
1/2 coconut flakes unsweetened
1 1/2 cups dark chocolate chopped, check package for allergen information
2 tablespoons vegetable shortening organic, non-hydrogenated, or coconut oil

Directions

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.