Pumpkin Seed Currant Bars

Indulge your sweet tooth with these bars.

Pumpkin Seed & Currant Bars
Serves 10
A sweet way to bypass the sugary treats during the holidays. To make this vegan, use maple syrup in place of honey.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
For the Shortbread Base
  1. 1 cup + 2 tablespoons of heritage wheat or spelt flour (Einkorn, Buffalo, or Kamut work well)
  2. 1/3 cup coconut oil, melted
  3. 2 tablespoons of raw honey, softened
  4. 2 teaspoons zest of organic lemon
  5. 1 teaspoon zest of organic orange
  6. 1/2 teaspoon sea salt
For the Topping
  1. 1/3 cup currants
  2. 3/4 cup raw pumpkin seeds
  3. 3 tablespoons raw honey, softened
  4. 2 tablespoons coconut oil, melted
  5. 1/2 teaspoon sea salt
  1. Melt the sealed container of coconut oil in a bowl of hot water until it's liquid.
  2. Place sealed container of raw honey in a bowl of warm water to soften it.
  3. Preheat oven to 350ºF.
  4. In a large bowl mix the flour, salt, liquified coconut oil, honey, and citrus zest. Mix together well until a soft ball of dough is formed.
  5. Evenly press this dough into the bottom of a parchment lined 8-inch square baking pan.
  6. For the filling, mix all the ingredients together very well. Pour this sticky mixture on top of the shortbread base and carefully spread it out evenly.
  7. Place the pan in the oven on a rack near the top of the oven. At 25 minutes, check to make sure the bars aren't overcooked. They should take about 30 minutes. You want the seeds toasted and the shortbread golden at the edges.
  8. Remove from the oven and cool in the pan for about 20 minutes.
  9. Remove from the pan by pulling the sides of the parchment paper and allow the bars to finish cooling completely before slicing, about another 15 minutes.
  10. Slice into bars when completely cooled using a sharp knife.
  11. Store the bars in the fridge in an airtight container. They'll keep for several weeks.
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