Superfood Vegan high protein Bars / flapjack

Ingredients

• 50 g Dried Mango (chopped into small pieces)
• 50 g Dried Apricots (sulphur‑free) (chopped; choose organic, sulphur‑free for best flavor)
• 70 g Chia Seeds (raw, unsalted)
• 100 g Dates, Pitted (soft, preferably Medjool; chop if large)
• 50 g Goji Berries (unsweetened)
• 100 g Walnuts (roughly chopped)
• 100 g Pumpkin Seeds (raw, unsalted)
• 50 g Desiccated Coconut (unsweetened)
• 70 g Cacao Butter (melted; acts as binder)
• 200 g Dark Chocolate (70% cocoa solids) (melted for topping; can use refined‑sugar‑free chocolate)

Instructions

1. Chop Dried Fruits

   Place the dried mango and dried apricots in the food processor and pulse a few times until coarsely chopped. If the processor struggles, finish chopping by hand.

   Time: PT5M

2. Measure Dry Ingredients

   Weigh chia seeds, pitted dates, goji berries, walnuts, pumpkin seeds and desiccated coconut onto a large mixing bowl.

   Time: PT5M

3. Melt Cacao Butter

   Fill a saucepan with a few centimeters of water, bring to a gentle simmer, and place the heatproof bowl with cacao butter on top. Stir until fully melted, about 3‑4 minutes.

   Time: PT5M

   Temperature: 40°C

4. Blend Superfood Mix

   Add the chopped mango, apricots, chia seeds, dates, goji berries, walnuts, pumpkin seeds and coconut to the food processor. Pulse until the mixture is coarse but well combined, about 10‑15 seconds.

   Time: PT3M

5. Incorporate Cacao Butter

   With the processor running, slowly drizzle the melted cacao butter into the bowl. Pulse a few more times until every piece is lightly coated.

   Time: PT2M

6. Press Into Pan

   Line the small baking tray with parchment paper. Transfer the mixture into the tray and press firmly with the back of a spoon or a flat spatula to create an even layer about 1 cm thick.

   Time: PT3M

7. Melt Dark Chocolate

   Using the same water‑bath method (or microwave in 20‑second bursts), melt the dark chocolate until smooth.

   Time: PT5M

   Temperature: 40°C

8. Add Chocolate Topping

   Pour the melted chocolate over the pressed base and spread evenly with a spatula.

   Time: PT2M

9. Chill to Set

   Place the tray in the refrigerator and let it set for about 15 minutes, or until the chocolate and cacao butter are firm.

   Time: PT15M

   Temperature: 4°C

10. Cut and Serve

    Remove the set slab from the pan, peel off the parchment and cut into 12 equal bars using a sharp knife.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

25 g

Fat

12 g

Fiber

5 g