Sugar-free chocolate bars are an incredibly nutritious snack for school, work or when you are out and about. Vary the seeds to whatever you prefer. Remember to pack the mixture firmly before baking to make sure they are sturdy.
Place the seeds, linseed, and eggs in the food processor with the blade attachment. Pulse until the seeds are roughly chopped and mixed with the eggs.
Place all the other ingredients in the food processor bowl and pulse until thoroughly mixed and starting to clump together.
Pour the seed bar mix into a baking dish lined with baking parchment paper (mine was 17cmx25cm, 7inchx10inch internal measurements). Press firmly into the baking dish to ensure the seed bars are solid and not crumbly when they are cooked.
Bake at 180C/350F for 15-20 minutes until baked and slightly crisp.
Allow to cool. I managed to cut 22 seed bars.
For the mixed seeds I used pumpkin and sunflower seeds. You may use any combination you like and can tolerate.