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Malted Superfood Bars with Mango and Coconut Chocolate

These malted superfood bars with mango coconut chocolate are full of nutritious ingredients. They're quick to make and give a boost when body or spirits are flagging.
Prep Time15 mins
Total Time15 mins
Author: Choclette


  • 4 tbsp malt extract
  • 2 tbsp toasted almond butter
  • 50 g coconut oil
  • 50 g walnuts - roughly chopped
  • 25 g pumkin seeds
  • 25 g sunflower seeds
  • 25 g sesame seeds
  • 25 g hemp seed
  • 25 g linseeds
  • 50 g dried mulberries
  • 25 g goji berries
  • 50 g puffed quinoa
  • 50 g puffed amaranth
  • 50 g mango and coconut dark chocolate (or chocolate of choice)


  • Place the malt extract, almond butter and coconut oil in a small saucepan and place over a gently heat until everything has melted. Stir to mix and allow to cool a little.
  • Toast the walnuts over a medium heat in a dry frying pan for a few minutes until fragrant and golden.
  • Pour into a large mixing bowl.
  • Toast the pumpkin, sunflower and sesame seeds for a few minutes in the same pan until the seeds start to pop. Add to the bowl.
  • Add the rest of the dry ingredients except the chocolate to the bowl and stir to mix well.
  • Pour in the malt mixture and mix with the dry ingredients until everything is coated. I found using two spoons together worked well to do this.
  • Add the chocolate last, so it doesn't melt and stir in.
  • Press the mixture into an 20cm (8") sq silicon mould or oiled tin.
  • Leave to set in a cold place for an hour or two.
  • Cut into 18 bars.


These will keep in an air tight container for a week.
You can use 100g of quinoa pops or 100g amaranth pops instead of a mixture of the two.