This first version went down well but the kids (ever honest) did point out that the commercial bars have cocoa and raisins. I have therefore agreed they may have been slightly misled under the trade description act and will try a cocoa version tomorrow!
I used the nut butter for added stickiness and almond flour for extra bulk but both these could be omitted if need be - stick in a handful more dates instead.
Keep in the fridge so they maintain their shape. Any crumbly bits would taste fab sprinkled over some natural yoghurt
200g pitted dates
50g almond flour
3 tbsp coconut oil
1 tbsp honey
2 tbsp nut butter (I used crunchy almond butter)
100g sunflower seeds
100g pumpkin seeds
Mix the coconut oil, honey, dates and nut butter in the food processor until it makes a sticky paste
For a chunky bar with whole seeds remove this mixture from the processor and in a bowl, mix in the seeds and flour by hand
For a more blended taste add the seeds to the blender and mix until clumping into a ball / desired size of pieces
Spoon the mixture into a baking tray lined with grease proof paper
Lay another piece of greaseproof paper on the top and press down by hand or with a rolling pin
Put the covered tray into the fridge to chill for at least one hour then cut into pieces