Citrus recipes
3 minutes
ClemenGold® snack bars

View this post on Instagram
1. Melt the coconut oil in a saucepan over a low heat. Mash the dates and add to the saucepan with the almond or macadamia butter, ginger and ClemenGold® zest and juice. Stir until combined, then cook for a few minutes over a low heat. Remove from the heat.
2. Add the pumpkin seeds, oats, almonds and salt. Stir until well combined.
3. Line a 15 x 20 cm baking dish with baking paper, then pour in the batter. Press down using the palms of your hands, then chill until set (about 2 hours).
4. Remove from the fridge, pour over the melted chocolate and smooth the top using a spatula. Sprinkle over the coconut and chill until cold and firm. Slice and serve, or store in the freezer.