Recipe and images courtesy of food writer, stylist and cook Sharon Hearne-Smith.
300g peanut, almond or other nut butter
150g coconut oil, softened
100g clear honey
75g shelled pistachios, roughly chopped
75g plain cashew nuts, roughly chopped
75g roasted hazelnuts, roughly chopped
75g dried apricots, roughly chopped
75g goji berries
50g cocoa powder or raw cacao powder
2 tsp vanilla extract
- 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.
- 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.
- 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.
- Serve straight away or store between sheets of baking paper in an airtight container in the fridge for up to three weeks.
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.