DIRECTIONS
- Line a 900 gram square baking tin with greased baking paper.
- Preheat the oven to 160° C / 320° F.
- Place all the dry ingredients in a large mixing bowl.
- Add vanilla essence & maple syrup in & mix well.
- Spread the mixture in the baking tin & press it down really well so there are no gaps.
- Bake at 160° C / 320° F for 30-40 minutes.
- Allow to cook completely before cutting or applying melted chocolate.
- To melt the chocolate over a double boiler slowly & spread it on top of the bar.
- Sprinkle with some Nezo Sea salt on top
- Place in the freezer for 15 mins for the chocolate to set.
- Cut into equal size pieces with a sharp knife.
- Top with some Nezo coarse sea salt (Optional)
INGREDIENTS

- 1 Cup Almonds
- 1/4 Cup Pumpkin Seeds
- 1/2 Cup Sunflower Seeds
- 3/4 Cup Puffed Rice
- 1/4 Cup Flax Seeds
- 1/4 Tsp Nezo Sea Salt
- 1/2 Tsp Cinnamon Powder
- 1 Tsp Vanilla Essence
- 1/4 Cup Maple Syrup
- 85 Grams Dark Chocolate