Coconut, Date & Nut Bites

PREP 15 MIN
COOK  25 MIN

DF

EF

GF

VE

V

Number of servings
16
Ingredients

34 cup (120g) pitted dates

14 cup (65g) coconut oil

2 tbs crunchy natural peanut butter (or other nut butter)

2 tbs honey (brown rice syrup or maple syrup)

23 cup (80g) whole almonds (roasted)

1 12 cups (135g) shredded coconut

34 cup (70g) chickpea flour (besan) or other flour of choice

12 tsp baking powder

12 tsp ground cinnamon

pinch of salt

12 cup (60g) raw cashews roughly chopped

Methodbased on 16 servings
1

Preheat oven to 320°F/fan-forced 290°F and line a 8 x 8 inch baking tin with baking paper.

2

Place dates in a small bowl and cover with boiling water, allow to stand for 10 minutes to soften.

3

Warm oil, almond butter and half the honey in a small saucepan or microwave to combine.

4

Combine almonds, a third of the coconut, flour, baking powder, cinnamon and salt in a food processor and blend until fine. Add almond butter mix and blend until combined. Transfer to prepared baking tin and press down firmly to create an even base.

5

Reserve 1/4 cup of the water from the dates and discard the rest. Transfer dates and reserved water to a small food processor. Blend until smooth then spread evenly over the base.

6

Place the remaining honey in a medium bowl and microwave for 15 seconds or until runny. Add remaining coconut and cashews and stir to combine. Sprinkle evenly over date puree, pressing down lightly.   

7

Bake for 25 minutes or until golden. Allow to cool completely in tin before removing and cutting into 16 bites.  

Store remaining bars in an airtight container in the refrigerator for 5 days.

Nutritional Informationbased on 1 serving

Energy (kJ)

881 kJ / 210 cals

Protein

3.9 g

Fat

15.8 g

Sat. Fat

9.4 g

Carbs

12.4 g

Sugar

9.2 g

Fiber

3.3 g