An amazing raw bar that will knock your socks off!   It’s sticky and chewy and a great little guilt free snack.

Related recipe: vanilla bean paste (you really need to make this!)

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Tracey and Jo

February 20, 2018
  • 5m
  • 1m
  • 6m
  • 1

Ingredients

  • 200 g dates (I used medjool, but pitted dates will be fine)
  • 80 g raisins (or sultanas)
  • 50 g desiccated coconut
  • 1 tsp. vanilla paste (recipe linked above)
  • 25 g cacao powder
  • 100 g slivered almonds

Instructions

Thermal Cooking Method

  1. Place everything, except the almonds, into your mixing jug and blitz 10 secs/speed 8.
  2. Add almonds and mix 2-3 secs/speed 4/reverse. You might need to use your spatula to mix the last little bit.
  3. Press into a lined square cake tin and place in the fridge to set.
  4. Cut into slices and store in an airtight container in the fridge or freezer.

Traditional Cooking Method

  1. Place everything, except the almonds, into a blender jug and blitz 10 secs/high speed then place into a mixing bowl.
  2. Add almonds to mixing bowl and mix until well combined.
  3. Press into a lined square cake tin and place in the fridge to set.
  4. Cut into slices and store in an airtight container in the fridge or freezer.

Nutrition

  • 12