Coconut, Date & Nut Bites
PREP 15 MIN•COOK 25 MIN
DF
EF
GF
VE
V
Number of servings
2
1⁄8 cup (15g) pitted dates
1⁄8 cup (8 1⁄8g) coconut oil
1⁄4 tbs crunchy natural peanut butter (or other nut butter)
1⁄4 tbs honey (rice malt syrup or maple syrup)
1⁄8 cup (10g) whole almonds (roasted)
1⁄4 cup (17g) shredded coconut
1⁄8 cup (8 3⁄4g) chickpea flour (besan) or other flour of choice
1⁄8 tsp baking powder
1⁄8 tsp ground cinnamon
pinch of salt
1⁄8 cup (7 1⁄2g) raw cashews roughly chopped
Preheat oven to 160°C/fan 140°C/gas 3 and line a 20cm x 20cm baking tin with baking paper.
Place dates in a small bowl and cover with boiling water, allow to stand for 10 minutes to soften.
Warm oil, almond butter and half the honey in a small saucepan or microwave to combine.
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.
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.
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.
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.
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
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