Recipe Naked Ginger Nut And Seed Bar

Bake free, freezer friendly, crunchy and chewy


  • 150 g. naked uncrystallised @buderimginger (finely chopped)
  • 3 tbsp. cold pressed coconut oil
  • 4 tbsp. honey
  • almond butter
  • 2 cup seedless dates
  • ½ cup pistachio nuts
  • ½ cup black & white toasted sesame seeds
  • ½ cup coconut chips
  • ½ cup rolled oats
  • ½ cup pumpkin seeds
  • 6 tbsp. Shia seeds


  1. Line a 20 x 26 cm square baking tin with baking paper.
  2. Chop dates in a food processor until rough textured paste then add coconut oil, honey and almond butter. Blend until combined and scrape in to a large bowl.
  3. Put rolled oats, coconut chips, all nuts and seeds into the bowl and mix until thoroughly combined.
  4. Press into the baking tin by using a cup to push down mixture firmly and evenly.
  5. Freeze for 1 hour and cut into desired size. Store in the fridge or freezer.

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