Right now I’m in the process of cutting back on all of the sweet and indulgent things that I shovelled in over Christmas.
These bars have a nice sweetness to them, without being overpowering and a little square will keep you nice and full.
With a combination of flavours including coconut and peanut butter – who needs chocolate?
What’s nice about this recipe too is that you can really vary the types of nuts and seeds you throw into it. Don’t like figs? Try dried apricots or raisins! Don’t like Brazil nuts – add in some sesame seeds.
Whatever the combination – they make for a truly lovely snack (in my humble opinion!)
- 25g Brazil nuts
- 25g cashew nuts
- 50g whole almonds
- 100g dried figs (cut up into small pieces)
- 30g desiccated coconut
- 45g pumpkin seeds
- 45mls agave syrup
- ½ teaspoon vanilla extract
- 3 tablespoons of peanut butter
- 3 tablespoons of coconut oil
- Sea salt
Extra equipment: square tray at about 20cm across (but honestly you can place them in casserole dishes too!)
- Place Brazil nuts, cashews, almonds and sunflower seeds into a food processor and blitz until they’re finely chopped.
- Add them into a bowl with your dried fruit, desiccated coconut, pumpkin seeds and a pinch of the sea salt. Stir the mixture well.
- Melt the coconut oil in a saucepan and once it’s melted take off the heat and stir in the agave syrup, vanilla extract and peanut butter. Mix well in the saucepan using a whisk or a fork.
- Pour the wet mix over the dry in the bowl, and stir together until all of it is coated.
- Transfer the mixture into a parchment-lined tray or dish and press down with a spoon.
- Put into the fridge for about 2 – 3 hours before you take out and slice! But if you’re in a hurry you can always nibble sooner.