Makes 20
INGREDIENTS
- 100g pitted fresh dates, chopped
- 150g (1 cup) salted peanuts
- 80g (½ cup) natural almonds, chopped
- 45g (¼ cup) pepitas
- 35g puffed rice
- 2 Tbsp honey
- 2 Tbsp almond butter
- 2 Tbsp macadamia oil
- 1 tsp ground cinnamon
METHOD
- Preheat oven to 160°C/140°C fan-forced. Lightly spray a 20 x 30cm baking pan with oil and line the base and 2 long sides with baking paper.
- Place the dates and 2 tablespoons boiling water in a small bowl. Set aside for 3 minutes to soak. Use a fork to coarsely mash.
- Meanwhile, process the peanuts, almonds and pepitas in a food processor until coarsely chopped. Transfer to a large bowl. Add the puffed rice and stir to combine.
- Place the date mixture, honey, almond butter, oil and cinnamon in a small saucepan. Cook, stirring, for 2 minutes or until well combined and warmed through. Add to the nut mixture and stir until well combined.
- Press the mixture firmly into the prepared pan, smoothing the surface with the back of a spoon. Bake for 35-40 minutes or until a deep golden brown. Set aside to cool completely in the pan.
- Cut the slice into 20 pieces. Store in an airtight container for up to 5 days.
Approx. per serve: 772kJ | fat total 13.1g | saturated fat 1.8g | fibre 2.5g | protein 5.5g | carbs 10.7g
