(at time of publication)
- 2 cups ground almonds
- 1 ½ cups pitted dried dates, coarsely chopped
- ¾ cup desiccated coconut
- 3 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 2 tablespoons honey
- ¼ cup no-added-sugar no-added salt crunchy peanut butter
1 Grease and line a 10cm x 20cm loaf pan with baking paper.
2 Place ground almonds, dates, coconut, cocoa and vanilla extract in a food processor and blend for 30 seconds-1 minute. Add honey and blend until mixture starts to form a fine crumb that holds its shape when pressed into a ball. (If mixture is too dry, add 1 tablespoon boiling water and blend 20-30 seconds or until mixture starts to come together).
3 Remove 1 heaped tablespoon of mixture from processor and set aside. Press remaining mixture into loaf pan, smoothing surface with the back of a spoon. Place pan in freezer for 5 minutes or until slice is slightly firm.
4 Remove slice from pan using baking paper as a lever and spread evenly with peanut butter. Crumble reserved date mixture evenly over peanut butter. Cut into even squares and serve.
Make it gluten free: Check cocoa powder is gluten free.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 3g
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