My friend Hanna gave me this recipe and then I fiddled with it a bit. I’m notorious for doing that, but I believe that’s the Beauty of cooking — putting your little twist on things. If you’re looking for a delicious energy-boosting snack, these little beauties are you go-to.
Makes: 20 small pieces
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup pecans (hazelnuts, walnuts & almonds all work great, too)
- 1 cup medjool dates (about 10), pitted
- ⅓ cup unsweetened shredded coconut
- 1 tbsp chia seeds
- 1 tbsp raw honey
- ¼ tsp sea salt
- 4 tbsp raw cacao powder
Method
- Place pecans in food processor and blitz until finely chopped to size of breadcrumbs. Add dates and blitz until finely chopped and combined with nuts.
- Add all other ingredients and blitz until mixture pulls together in a ball, about 30 secs.
- Transfer to sheet of non-stick paper and press into square shape, folding over paper to cover and help shape. Refrigerate for 2 hours until firm, then slice and serve. Keeps in fridge for up to a week.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
