We created Darl Bars to be enjoyed as a healthy treat when you’re craving something sweet. We bake them in the Byron Bay region using Australian ingredients like roasted chickpeas, pecan flour and macadamia oil. All Darl Bars are made by hand which means you can see and taste each of our premium organic ingredients. We add a touch of brown rice syrup and bake till they’re crunchy, chewy and a tiny bit sweet. The perfect healthy treat for mid-afternoon munchies or a hungry belly that needs a snack on the go.
Enjoy with a cuppa, on the road, in lunchboxes or as a healthy snack when you’re craving something sweet but chocolate or biscuits simply won’t do.
Our pecan flour is milled in country Victoria from Australian pecans. It creates a caramely, nutty flavour unlike anything you've ever tasted.
All Darl Bars are:
- Plant based
- Source of Protein
- Gluten Free
- Oven Baked
- Low in Sugar
Bars have a shelf life of 9 months and don't need refrigeration
Ingredients
High protein seed blend (Australian pumpkin seeds, sunflower seeds*, flax seeds*), brown rice syrup*, pecan flour, roasted chickpeas (chickpeas, sunflower oil), macadamia oil, coconut*, buckwheat*, cranberry (cranberry, sugar), Himalayan pink salt
*Organic Ingredients
What's Special About Our Ingredients:
Australian Chickpeas – sourced from a family business that’s been activating and roasting chickpeas for over 40 years. Their process has been handed down 3 generations and remains top secret. Rumour has it that their recipe is buried at a secret chickpea farm that’s only accessible by helicopter.
Australian Macadamia oil – grown and pressed sustainably in northern NSW, near where we make our Dahl Bars. High in antioxidants and low in saturated fats, it adds a buttery smoothness to our bars
Australian Pumpkin Seeds - sourced from the only growers of pumpkin seeds in all of Australia! Our growers use biodynamic farming practices which produce seeds that are 30% higher in protein, zinc and magnesium than overseas varieties. You can read more about them here
Australian Pecan flour – grown in northern NSW and milled in country VIC. It has a buttery, caramely flavour unlike any nut flour we’ve ever tasted. You can read more about it here.
Nutrition info
Story
Tuesday morning at 7:45 is the most important time of my week. It’s when I arrive at our kitchen to spend the day making Darl Bars. I bake in small batches so our bars are always fresh. The kitchen is located 30 minutes inland of Byron Bay in the Northern Rivers hinterland and is surrounded by macadamia farms. I like how the macadamia oil we use in our recipes is made from many of the macadamias harvested from the farms surrounding our kitchen.
As I tip the ingredients into the mixer, the room fills with the aromas of pecans which I source from Australian farmers in northern VIC. As the mixer does its thing, I get my equipment ready. I make everything by hand, so my main tools are a rolling pin and a cutting knife. I crank up my favourite 70’s hits playlist and begin rolling, cutting, baking and packing the days Darl Bars.
It took me 212 experiments to perfect our Caramel Pecan recipe and at each bake I can make precisely 1626 bars. Making them by hand means that each one is a slightly different shape and size, which I think adds to their charm.