You may want the rethink spitting out those watermelon seeds. What you may not know is that each seed is actually loaded with nutrition. It turns out, they’re a good source of protein and a variety of minerals including magnesium, zinc and manganese.
Plus, when soaked and dehydrated, and sprinkled with Celtic salt, they are a delicious snack on their own, or added into other recipes—such as this watermelon seed chocolate bar! Featuring a blend of creamy and crunchy, this recipe yields 16 perfectly textured, sweet-and-salty chocolate bars made from better-for-you ingredients.
Watermelon cookie crust
1.8 oz. pitted dates
1.8 oz. watermelon seeds
0.9 oz. almonds
Creamy banana filling
3 large, ripe bananas
Watermelon seed butter center
4 tsp. almond butter or watermelon seed butter
2-3 Tbsp. watermelon seeds
3.5 oz. pitted dates (slightly less than 3/4 cup), soaked in hot water 10-15 minutes
1/2 tsp. vanilla extract
Dark Chocolate Coating
3.5 oz. dark chocolate
- To make the crust, combine dates, seeds and almonds in blender (bullet blender works well) and blend until dough-like consistency forms, 30-60 seconds.
- Line baking or cookie sheet with parchment paper. Place dough on top and layer on another sheet of parchment paper and press down. Roll it out into an even, rectangular shape, about 1/2-in. thick. Remove top sheet and discard.
- Slice crust lengthwise into strips, about 1-in. wide. Then slice those strips crosswise, about 1-1/2-in. wide. (This should create approximately sixteen 1-1/2-in x 1-in. rectangles that will be the base of the bar.) Set aside.
- Peel bananas and slice lengthwise, about 1/4-in. thick. Place sliced on top of crust rectangles and slice bananas to fit on top. (You will have some odds and end pieces of banana left, which you can eat!)
- Add a dollop of nut or seed butter to each (appx. 1/4-tsp. each). Use butter knife to spread evenly over banana. Sprinkle a few watermelon seeds on top to completely cover the nut/seed butter. Set aside.
- In blender, combine 2 tsp. water from soaked dates, dates and vanilla until paste forms. Carefully spoon date caramel on top of the seeds to cover. (Note: This is sticky so use two spoons instead of fingers).
- Place baking sheet in freezer to harden for at least 4 hours, or overnight. Once entire cookie center has hardened, melt dark chocolate in double boiler.
- Remove baking sheet from freezer. Carefully dip each bar into the chocolate and coat completely. Tap off excess, and return to baking sheet. Repeat with remaining slices. Return to freezer to harden, at least 10 minutes. Optional: Spoon remaining melted chocolate into a sandwich bag, cut off the tip and make a zigzag pattern over the chocolate bars. You can also sprinkle with additional watermelon seeds.
- Before serving, allow to sit for 10 minutes at room temperature for best texture and flavor.
Additional tips: These bars taste best with ripe, yellow skinned bananas—not overly ripe with a lot of brown speckles—so that they have some firmness.