Chapter I
The Recipe
- Cashews, almonds, walnuts, and pistachios are dry-roasted gently until just fragrant, then cooled.
- Sunflower, pumpkin, sesame, oats, and flax are toasted lightly on a separate tray.
- Soft dates are pulsed into a paste with peanut butter and honey until glossy and just-sticky.
- Toasted nuts and seeds are folded into the date paste by hand — the mix should hold a press.
- Mix is pressed firmly into a lined rectangular tin and chilled until set.
- Cut into bars; the top of each bar is dipped in tempered dark chocolate and left to set on a rack.
Chapter II
Provenance
- Cashews (25g per batch)
- Almonds (25g)
- Walnuts (25g)
- Pistachios (25g)
- Soft dates (~85g)
- Sunflower seeds (15g)
- Pumpkin seeds (15g)
- Sesame seeds (15g)
- Rolled oats (15g)
- Flax seeds (15g)
- Dark chocolate (80g) for the dip
- Honey (15g)
- Peanut butter (50g)
Chapter III
Why it tastes familiar
- Real-food protein — no whey isolate, no soy crisp, no protein flavouring
- Roughly 8–10g of plant protein per bar from nuts, seeds, and oats
- Sweetened almost entirely by dates and honey — no glucose syrup
- Dark chocolate (72%) for the dip — not compound, not waxy
Care & Pairing
How to keep it
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf Life
- Best enjoyed fresh; check the pack note on arrival.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
Nuts and seeds are sourced from a single supplier and inspected by hand. Dates are de-pitted and washed; chocolate is tempered in a dedicated bowl. Please flag tree-nut, peanut, or sesame allergies when ordering.