*Dairy Free, Nut Free, Refined Sugar Free, Vegan, **Gluten Free option
*Thermomix Instructions provided in bold italics
Ingredients:
200g Coconut Oil (or good quality butter can be used if dairy tolerant) *Reserve 20g to melt with your chocolate at the end.
150g Coconut Sugar
200g Rice Malt Syrup (date syrup and raw honey are both good substitutes)
60g Pepitas (pumpkin seeds)
60g Sunflower Seeds
100g Desiccated Coconut
200g Vita Brits (or use oat bix for a lower GI option, but NOT GF option. **Gluten Free Vita Brits or Weetbix maybe used for GF option)
Topping:
200g Sugar-Free Chocolate  (I use Well Naturally stevia-sweetened chocolate chips (found in health food section of most supermarkets and in health food stores.)  You may wish to instead use another brand of good quality dark chocolate.
 
Method:
Lightly grease a 22 x 30cm rectangular slice tin, or similar (coconut oil spray is great for this!) and line with baking paper.
Place the coconut oil (*or butter), coconut sugar and syrup (*or honey) to a small saucepan and melt together over medium heat, stirring until smooth. (TM – 5mins/ Varoma /speed 2)
Add melted mix to a large bowl containing all of the remaining ingredients (except chocolate) and combine with a wooden spoon until thoroughly combined (TM – simply add remaining ingredients (except chocolate) to TM bowl 30 sec / speed 2.  For younger children and fussy older ones I recommend processing the  mix for a further 5-7 secs/ Speed 5 for a smoother texture.)
Press the mixture into the prepared pan. *TIP: Lay another piece of baking paper over the top of your slice and, using the upturned lid of your coconut oil spray (the flat side) use a circular motion to press and flatten your mix firmly into the tray.  This will ensure that your bars will bind well and they will look SO much better too 😉
Melt together the chocolate and the reserved coconut oil or butter.  Either in a double boiler or in the Thermomix. (TM –  Grate chocolate for  5 secs / speed 8. Add coconut oil and melt for 2 minutes at 60˚C on speed 3, or until melted.)  Pour the melted chocolate evenly over the base and leave for least an hour (overnight is best!)
When cooled, lift entire slab out of tray and place on a cutting board.  Using a sharp knife, cut into bars.   Place into a sealed container in the fridge or wrap individually and freeze for convenient lunch box fillers.
Makes about 24 bars