“Perfect for when you need a boost of energy or just a sweet bite to eat when you’re feeling hungry”

PREPARATION TIME: 15 mins

COOKING TIME: 50 mins

SERVES: 4

INGREDIENTS:

• Cup of ground almond meal
• Half cup sliced almonds
• Half cup pecans
• Half cup shredded coconut
• A second quarter cup of shredded coconut to sprinkle on top
• Quarter cup almond butter
• Quarter cup coconut oil
• 1 tbsp melted honey
• 4 dried medjool dates – diced
• 1/2 cup dried apricots – diced
• 2 large eggs
• Quarter cup of raisins or sultanas

METHOD:

1. Place the pecan nuts and on of the quarter cups of shredded coconut onto a baking tray and heat in an oven for 5 mins at 150 degrees. Shake the tray after 3 mins so that they cook evenly.
2. Remove when they are golden brown.
3. Once they are golden brown put them into a food processor and blitz them until they are like small crumbs
4. Crack open the eggs whisk in a large bowl
5. Gradually add the ground almond – mixing it into the egg
6. Heat a small pot and add the honey, coconut oil and almond butter – melt them on a low heat, then pour into the mixture in the large bowl and stir together.
7. Add the diced meejool dates, sultanas/raisins and apricots and fold in to the mixture
8. Pour the mixture into a large flat baking tray, and spread it evenly out to a depth of 2cm
9. Put it into an oven for 30 mins at 180 degrees
10. Bring the tray out and quickly sprinkle a quater cup of shredded coconut over the top and then return to the oven – leaving it in until the shredded coconut turns golden brown – then remove from oven
11. Let it cool down for 10mins
12. Cut into bar sized pieces
13. Serve immediately or store in an airtight biscuit box and enjoy over the next couple of days