Dark Chocolate and Seed Squares

• 250g soft Medjool dates (pitted)
• 100g almonds (roughly chopped)
• 80g walnuts (roughly chopped)
• 60g SUCSEED Immunity
• 40g coconut flakes
• 1 tsp vanilla extract
• Pinch of sea salt
• 1–2 tbsp water (only if needed to bind)
• 150g dark chocolate (70%+)

Prepare the tin

• Line a small square baking tin (around 20cm) with parchment paper.

Soften the dates

• If the dates are firm, soak in warm water for 5 minutes, then drain well.

Blend the date mixture

• Place the dates in a food processor and pulse to form a sticky paste.
• Add vanilla and sea salt, then blend again.

Mix in the dry ingredients.

• Transfer the date paste to a mixing bowl. Add:
• chopped almonds
• chopped walnuts
• coconut flakes
• SUCSEED Immunity
• Stir until everything is evenly combined.
• Add a splash of water only if the mixture feels too dry to press together.

Press into the tin

• Spoon the mixture into the prepared tin.
• Press firmly into an even, compact layer.

Add the topping

• Melt the dark chocolate gently over a bain-marie or on low heat.
• Pour over the base and smooth out.

Chill

• Refrigerate for 1–2 hours until set.
• Slice & serve
• Cut into squares. Store in the fridge for up to a week.