Chewy Chocolate Seed Bars

  • Prep 40 mins
  • Cook Time 25 mins
  • Total 1h 5 mins
  • Easy
  • Serves 16

These Chewy Chocolate Seed Bars are super delicious and nutritious. Packed full of healthy fats and low in carbohydrates, they’re suitable for all the family. As they’re nut free they make a great school pack lunch dessert too.

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  • 1 x 400ml tin full fat coconut milk
  • 60ml pure maple syrup
  • 1 tsp vanilla powder or paste
  • 110g hulled hemp hearts
  • 100g pumpkin seeds, finely chopped
  • 50g coconut oil
  • 2 tbsp milled chia or flax
  • 200g dark chocolate (85% solids or above)


  • Medium saucepan
  • Step 1

    Line the cake tin with a large sheet of parchment so that you have a ‘sling’ to lift the bars out later.

  • Step 2

    Add the coconut milk, maple syrup, and vanilla into a medium heavy-bottomed pan and stir until combined. Place on low-medium heat and bring to a low rolling boil. Reduce to a simmer and cook for around 20 minutes until thickened and reduced by almost half.

  • Step 3

    Whilst the mixture is cooking melt the chocolate over a double boiler. Pour half the chocolate into the tin then place tin into freezer for 10 minutes.

  • Step 4

    Once coconut milk mixture is ready stir in the remaining ingredients except for the rest of the melted dark chocolate.

  • Step 5

    Pour the mixture into the lined tin and using an offset spatula, or back of spoon, smooth into an even layer. Place tin into freezer for 10 minutes.

  • Step 6

    Remove tin from the freezer and pour over the remaining chocolate and smooth into an even layer. Refrigerate for 30 minutes to 1 hour until solid.

  • Step 7

    Using the parchment sling remove the bars from the tin. You may need to run a butter knife around the edges to help release.

  • Step 8

    Take a hot, damp knife and cut into 16 squares, wiping between cuts.

  • Step 9

    Serve immediately and store remaining squares in an airtight container in the refrigerator for up to 1 week.