No Bake Choc Topped Nut Bars
1 cup dry roasted cashews
1 cup dry roasted almonds
1/2 cup desiccated coconut
6 medjool dates, seeds removed
1/2 cup dried apricots, roughly chopped
1/4 cup raisins
2 tablespoons honey
2 tablespoons almond butter
2 tablespoons coconut oil, liquid
1 teaspoon vanilla extract
pinch of salt
the choc top
6 tablespoons cacao or cocoa powder
4 tablespoons coconut oil, liquid
2 tablespoons maple syrup
Line a square 20cm tin with baking paper over-hanging the sides.
Place the bar ingredients into your processor and blend at high speed until the
mixture is broken down, well combined and sticking together.
Press the mixture firmly into your prepared tin and set aside.
Place the choc top ingredients into a bowl and mix until they are well
combined. Spread the topping over the slice and place in the fridge to set.
Slice. Serve. Eat and enjoy.
Makes 16 pieces.
notes – I pop the slice into the freezer for 15 minutes prior to cutting. You can store the slice in either the fridge or freezer.
If you are enjoying the recipes be sure to check out the books. With love and gratitude, B x