Rocky Road Bars

Image & recipe by @bos.kitchen

These seedy nutty bars are bursting with goodness, tastes delish, and looks festive-to-boot.

1 scoop WELLECO SUPER ELIXIR Greens
¾ cup coconut oil, melted and cooled
½ cup carob powder
1 cup medjool dates, pitted*
½ cup pumpkin seeds
1.5 cup mixed nuts, roughly chopped
1 cup quinoa puffs
½ cup dried mixed fruits
¼ cup coconut chips
¼ cup pistachios

1. Line a small baking tin with greaseproof paper (I used an 11"x7" tin).

2. Add coconut oil, carob, dates and Super Elixir to a food processor and blend until it forms a sticky dough.

3. Scoop into a mixing bowl and stir through all other ingredients using a rubber spatula or wooden spoon. Save a few of each ingredients to sprinkle on the top.

4. Press mixture firmly into prepared tin. Use wet fingers or the back of a spoon to push everything down really well. Press in the remaining toppings.*

5. Set aside in the fridge to set for at least an hour. Slice into bars and enjoy! Keeps well in the fridge for up to two weeks or two months in the freezer.

NOTES

*If you don’t have medjool dates, regular dates will work too, just soak them in hot water for 15 minutes before using in the recipe.

*To get it really flat and firm, you can add another layer of greaseproof paper on top and sit something heavy on top of it 15 minutes before setting in the fridge. This isn’t necessary at all