• 1/4 cup sunflower seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons hemp seeds
  • 2 tablespoons quinoa uncooked
  • 120g roughly chopped almonds (or mixed nuts)
  • 240g pitted dates fresh dates
  • 80g pumpkin seeds
  • 2 tablespoons honey
  • 1teaspoon ground cinnamon
  • 1 teaspoon vanilla essence
  • 1 tablespoon water


  1. Pre-heat your oven to 160c. Completely line a brownie tin with non-stick baking paper.
  2. Combine dates, honey, vanilla and water in a food processor and blend until a paste has formed.
  3. In a mixing bowl combine all other ingredients until they are well mixed.
  4. Stir in date mixture and combine until nuts and seeds are well coated. Very firmly press the mixture into the tin. I recommend using the back of a metal spoon that you’ve heated under a hot tap.
  5. Bake for approximately 30-45 minutes, or until toasty brown.
  6. Allow to cool before slicing with a sharp knife. This will store well in an airtight container for a few days at room temperature or can be frozen.

Note: If you do not have a food processor you can finely chop dates instead.

Adapted from Donna Hay

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