“Perfect for when you need a boost of energy or just a sweet bite to eat when you’re feeling hungry”
PREPARATION TIME: 15 mins COOKING TIME: 50 mins SERVES: 4
INGREDIENTS:
- Cup of ground almond meal
- Half cup sliced almonds
- Half cup pecans
- Half cup shredded coconut
- A second quarter cup of shredded coconut to sprinkle on top
- Quarter cup almond butter
- Quarter cup coconut oil
- 1 tbsp melted honey
- 4 dried medjool dates – diced
- 1/2 cup dried apricots – diced
- 2 large eggs
- Quarter cup of raisins or sultanas
METHOD:
- Place the pecan nuts and on of the quarter cups of shredded coconut onto a baking tray and heat in an oven for 5 mins at 150 degrees. Shake the tray after 3 mins so that they cook evenly.
- Remove when they are golden brown.
- Once they are golden brown put them into a food processor and blitz them until they are like small crumbs
- Crack open the eggs whisk in a large bowl
- Gradually add the ground almond – mixing it into the egg
- Heat a small pot and add the honey, coconut oil and almond butter – melt them on a low heat, then pour into the mixture in the large bowl and stir together.
- Add the diced meejool dates, sultanas/raisins and apricots and fold in to the mixture
- Pour the mixture into a large flat baking tray, and spread it evenly out to a depth of 2cm
- Put it into an oven for 30 mins at 180 degrees
- Bring the tray out and quickly sprinkle a quater cup of shredded coconut over the top and then return to the oven – leaving it in until the shredded coconut turns golden brown – then remove from oven
- Let it cool down for 10mins
- Cut into bar sized pieces
- Serve immediately or store in an airtight biscuit box and enjoy over the next couple of days
