Developed by Jacqueline Burgess for Woolworths TASTE.
Serves: Makes 16
Difficulty: Easy
Prep Time: 30 minutes, plus 2 hours’ chilling time
Cooking Time: 3 minutes
1.Melt the coconut oil in a saucepan over low heat. Mash the dates and stir them in along with the nut butter, ginger, ClemenGold mandarin zest and juice. Cook for 2 minutes over low heat, then remove from the heat.
2. Add the pumpkin seeds, oats, chopped almonds and salt. Mix until well combined.
3. Line a 15 x 20 cm baking dish with baking paper. Press the mixture into the tin using the palms of your hands. Chill for 2 hours until set.
4. Pour the melted chocolate over the chilled bars and spread evenly. Sprinkle with toasted coconut. Chill until firm, then slice and serve or store in the freezer.
