Time to make: 20 mins
(at time of publication)
Nutrition Info.(per serve)
2 cups ground almonds
1 1/2 cups pitted dried dates, coarsely chopped
3/4 cup desiccated coconut
3 tablespoons cocoa powder
2 teaspoons vanilla extract
2 tablespoons honey
1/4 cup no-added-sugar no-added salt crunchy peanut butter
Total fat 10g
Saturated fat 3g
Dietary fibre 3g
1 Grease and line a 10cm x 20cm loaf pan with baking paper.
2 Place ground almonds, dates, coconut, cocoa and vanilla extract in a food processor and blend for 30 seconds-1 minute. Add honey and blend until mixture starts to form a fine crumb that holds its shape when pressed into a ball. (If mixture is too dry, add 1 tablespoon boiling water and blend 20-30 seconds or until mixture starts to come together).
3 Remove 1 heaped tablespoon of mixture from processor and set aside. Press remaining mixture into loaf pan, smoothing surface with the back of a spoon. Place pan in freezer for 5 minutes or until slice is slightly firm.
4 Remove slice from pan using baking paper as a lever and spread evenly with peanut butter. Crumble reserved date mixture evenly over peanut butter. Cut into even squares and serve.
Make it gluten free: Check cocoa powder is gluten free.