An amazing raw bar that will knock your socks off! It’s sticky and chewy and a great little guilt-free snack. If you want this to be nut-free simply swap the slivered almonds for sunflower seeds, pepita seeds or a combination of both.
Related recipe: vanilla bean paste
TIP: I used medjool dates in this recipe, but pitted dates will be fine.
- 5m
- 1m
- 6m
- 1
Ingredients
- 200 g dates
- 80 g raisins or sultanas
- 50 g desiccated coconut
- 1 tsp. vanilla bean paste
- 25 g cacao powder
- 100 g slivered almonds
Instructions
Thermal Cooking Method
- Place everything, except the almonds, into your mixing jug and blitz for 10 seconds/speed 8.
- Add almonds and mix for 2-3 seconds/speed 4/reverse. You might need to use your spatula to mix the last little bit.
- Press into a lined square cake tin and place in the fridge to set.
- Cut into slices and store in an airtight container in the fridge or freezer.
Traditional Cooking Method
- Place everything, except the almonds, into a blender or food processor and blitz for 10 seconds/high speed then place into a mixing bowl.
- Add almonds to mixing bowl and mix until well combined.
- Press into a lined square cake tin and place in the fridge to set.
- Cut into slices and store in an airtight container in the fridge or freezer.
LOVED this slice amazing!! Even my family members couldnt believe this had no sugar in it – delicious to compliment our new low carb/low sugar lifestyles THANK YOU :)