This recipe is chewy and nutty, packed with nuts and dried fruits for a perfect energy bar. Make a big batch for packed lunches and to have as a ready snack.
Course Dessert, Snack
Cuisine Modern
Keyword Gut Friendly, Refined Sugar Free, Soy Free
Ingredients
10dried figssoaked for 20 minutes
10medjool datessoaked 20 minutes
1cuppistachios or assorted nutsalmonds, walnuts, macadamias, cashews work well
¼cuppumpkin seeds
¼cupcranberries
4tbspalmond meal
1 ½tspcoconut oil
2tsppoppy seeds
1tspvanilla paste
Instructions
Dry roast the nuts in a non-stick pan on medium heat. Chop them into small pieces once cooled
Drain figs and dates well and blitz them in food processor into a paste
Heat coconut oil in a non-stick pan over medium heat, add figs and date paste and cook it stirring continuously until it forms a sticky paste. Turn down the heat to lowest setting.
Add chopped roasted nuts, pepitas, cranberries and poppy seeds and stir until all combined.
Transfer the mixture to a greased tray or parchment paper lined tray.
Press it into a 20mm thick slab. Freeze for 2 hours.
Cut into square pieces and keep in airtight container in refrigerator for up to 4 months
Note: you can also make balls or cut them into any desired shape but keep it in the fridge for a nice chewy crunchy texture.