- 90g dried Dates 90g Dried figs 45g Almonds 45g Brazil nuts
- 30g cocoa powder Generous Pinch of sea salt 60g Nutcellars Macadamia nut butter (Crunchy) 45g Agave syrup or Honey 1/2th tsp of espresso or fresh ground coffee 1 Orange - Finely grated Zest
- 90g Porridge oats 1tbsp sesame seeds, toasted 2tbsp Sunflower seeds, toasted 30g dried cranberries 90g lightly toasted Nutcellars macadamia nuts
Macadamia, Fig and Cacao Trail Bars
Ingredients
Method
Cover the dried fruit in boiling water, soak for 10 mins and drain
Lightly toast the almonds and brazils, cool and pulse in a small bender until a coarse texture.
Remove the nuts and reserve.
In the blender, puree the dates and figs, with the cocoa powder, salt, nut butter, honey or Agave syrup, espresso and the zest until smooth.
Transfer the puree to a bowl and stir in all the remaining dry ingredients.
Once it is combined, I find it easier to give it a final mix by kneading with hands on a clean bench.
Roll out between two sheets of parchment to a square of 16 cm x 16cm, using a palette knife to square and neaten the sides.
Freeze for an hour, this helps create a neat cut.
Cut the square in half and each resulting rectangular half into 8 even bars. (16 in total)
It is a good tip to leave them on the cutting board for an hour un covered to just dry slightly on the edges, before storing in a sealed container for up to 5 days or freeze for up to 3 months.
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