• 4 cups of nuts of choice (we used pecans, pistachios and cashews – its good to have a variety with some softer and some harder nuts)
• 1 cup of seeds (used a variety – pumpkin, sunflower, sesame, chia)
• 1/2 cup of unsweetened desiccated coconut flakes
• 4 tbsp of almond flour
• 6 tbsp of honey (if thick then heat a little before mixing)
• ½ cup of coconut butter or oil (melted)
• 15 mejol dates pitted
• 24 dried unsulfured apricots
• 2 eggs
• 2 tsp of cinnamon
• 1 tsp of salt
• ¼ cup of dark chocolate chips or melted bar (optional)
1. Preheat oven to 180 degrees C.
2. Place all dry ingredients in food processor (nuts, seeds, almond flour, coconut flakes, cinnamon, salt) and pulse till you have a mix of big and small chunks (nuts should not be whole but don’t process too far or will be a fine powder)
3. Remove dry ingredients. Add all wet ingredients (dates, apricots, eggs, coconut oil/butter melted & honey) to the food processor, pulse till chopped up.
4. Add dry ingredients in to wet, if your food processor is too small then use a large bowl and mix by hand – works well as long as the wet and dry are chopped to desired consistency.
5. Line a baking pan with greaseproof/baking parchment and put mix into pan. Squish mix to flat about 1 inch thick.
6. Place in oven at 180 degrees for 20 min or till edges are golden. Once done remove bars and let cool naturally.
7. If adding chocolate once bars are fully cooled, melt chocolate in a double boiler then drizzle on top of bars.
8. Place entire tray of cut bars in the fridge for 1-2 hours to allow chocolate and bars to set.
9. Cut bars into 7x7cm squares or to desired size. Enjoy.
These bars freeze well in baking parchment and freezer bags – to avoid plastic try using reusable silicone bags.
Makes 24 bars (7cm X 7cm). For no added sweetener remove honey add stevia (30 drops to liquid) and add 1 extra egg or a flax egg to thicken and make stick together.
Remember Eat, Move & Thrive