Sesame Ginger Choc Bars

Prep Time

10 minutes

Cook Time

30 minutes in fridge


12 Bars


½ cup white sesame seeds
1 cup blanched flakes almonds
1 cup rolled oats
1 cup hazelnuts chopped into small pieces
1/4 cup finely chopped Buderim Ginger Naked Ginger
1/2 cup dates finely chopped
1/4 cup dried apricots finely chopped
6 dried apple rings finely chopped
1/4 cup hulled hemp seeds
1 ½ cups spelt puffs
1 cup almond meal
1 tbls flaxseed meal
1 tsp Boabab powder
1 tsp Himalayan salt
1/4 cup pumpkin seed paste
1 tbls date syrup
1 tbls coconut syrup
1/4 cup tahini
1 tbls rice malt syrup
1 ½ tbls Buderim Ginger Original Marmalade
3 to 4 tbls melted coconut oil

360g dark (min 70%) chocolate
2 tbls coconut oil


  1. Preheat the oven to 180°C. On an oven tray place sesame seeds, almond flakes, oats and hazelnuts and toast for 5 minutes.
  2. Add the toasted ingredients to a large bowl with the remaining bar ingredients and mix well with your hands. Once combined press the mixture into a tin lined with greaseproof paper.
  3. Place in the fridge to chill while you make the chocolate.
  4. For the chocolate coating melt the dark chocolate with the coconut oil.
  5. Pour on top of the chilled bar base and spread evenly.
  6. Chill in the fridge for 30 minutes before carefully slicing into bars.

Helpful Notes

Tip: If you want to avoid your chocolate top cracking, score the rows and columns with a knife first. The bars can be kept in a cool place or in the fridge.

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