- 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.
Nutrition Info (per serve)
Total fat 10g
Saturated fat 3g
Dietary fibre 3g
Make it gluten free: Check cocoa powder is gluten free.
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