Pumpkin seed, sunflower seed and date bars

Ingredients

For 1 serving

• Medjool dates2
• Pumpkin seeds12 g
• Sunflower seeds10 g
• Puffed rice8 g
• Unsweetened cocoa powder1 teaspoon
• Cinnamonto taste

Method

1. Toast the pumpkin and sunflower seeds in a dry frying pan over a medium heat for 2–3 minutes, stirring, until lightly golden and fragrant; let them cool on a plate.
2. Pit the dates and blend them with the cocoa and a pinch of cinnamon until you have a firm, sticky paste; if the dates are hard, soak them in hot water for a few minutes first.
3. Transfer the paste to a bowl, add the toasted seeds and the puffed rice and knead with your hands until well combined.
4. Press it firmly onto a sheet of baking paper into a rectangle about 1 cm thick, so it doesn't crumble.
5. Chill for 30 minutes, until firm, then cut into bars with a sharp knife.