ClemenGold® snack bars

ClemenGold® snack bars

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  • Makes 16
  • Easy
  • 30 minutes, plus 2 hours’ chilling time
  • 3 minutes


  • 2 T coconut oil
  • 10 fresh dates, pitted
  • 250 g almond or macadamia nut butter
  • 1 T fresh ginger, finely grated
  • 1 T ClemenGold zest, finely grated
  • 1 T Clemengold juice
  • 70 g pumpkin seeds
  • 100 g rolled oats
  • 50 g almonds, roughly chopped
  • 2 t salt
  • 100 g dark chocolate, melted
  • 30 g desiccated coconut, lightly toasted

Cooking Instructions


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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.

Jacqueline Burgess Recipe by: Jacqueline Burgess
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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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