These are easy to carry around, full of flavour and simple to make. They also freeze very well, so you can make a big batch and they’ll last you a long time. If you like a sweet snack in the afternoon, too, take an extra bar with you to enjoy later in the day.
1 tablespoon coconut oil
3 tablespoons runny honey
juice and finely grated zest of 1 unwaxed lemon
1 tablespoon tahini
70g pumpkin seeds
6 medjool dates, pitted
2 tablespoons chia seeds
pinch of salt
Melt the coconut oil, honey, lemon juice and tahini together in a pan over a gentle heat.
Put the pumpkin seeds into a food processor and pulse a few times until they are roughly chopped. Tip into a large mixing bowl. Put the dates in the food processor and blend until a sticky paste forms. Add this to the pumpkin seeds with all the other ingredients, including the contents of the pan (and not forgetting the lemon zest). Mix thoroughly until everything is evenly coated.
Line a baking tray or large lunch box with baking parchment, spoon in the mixture and press it down evenly.
Place in the fridge for about 2 hours to set. Cut into squares or slices before serving.
Recipe extracted from Deliciously Ella with Friends by Ella Mills, published on26 Janury by Yellow Kite, £25 © Ella Mills 2017
Photography by Clare Winfield