Makes 16
adjust servings:

Tick the ingredients you need to add your shopping list.

  1. Place the nut butter, coconut oil and honey in a large bowl and stir together until smooth and well blended. Add all the chopped nuts and the apricots, raisins and goji berries. Add the cocoa or cacao powder and vanilla extract to the bowl, and stir everything together well.
  2. Spread the mixture into the tin, smoothing it level with the back of a spoon. Cover and chill in the fridge for at least finger hours or overnight, until set firm.
  3. Just before serving, bring to room temperature for 10–20 minutes or until soft enough to remove from the tin easily. Then cut into 8 even-sized finger pieces and cut each one diagonally in half to give 16 triangles. This is easiest done using a long sharp knife, dipped in hot water and wiped dry between each cut.
  4. Serve straight away or store between sheets of baking paper in an airtight container in the fridge for up to three weeks.

Note: Almond or other nut butter can be used as an alternative to peanut butter, if you wish.

Nutrition Facts

Per Serving:  243kcals, 19g fat (9.4g saturated), 19.3g carbs (12.9g sugars), 4g protein, 3.1g fibre, 0.027g sodium

Sharon Hearne-Smith is guest editor of the September issue of Easy Food Magazine. To find out what else awaits in this fantastic issue click here. 

Dairy-freePicnicSnacksFreezer-friendlySweet thingsChocolateTraybakesNo-bakeKidsFree-from treatsMake it HealthyVegetarian

Popular in Dairy-free

Gambas al ajillo