This is one of those deceptive recipes. Doesn’t look like much but it’s a taste sensation!
It’s a raw baking recipe which means you are getting the maximum nutrients out of the dish. Raw baking is a simple way to get goodness into you and the family as the ingredients are unchanged by heat and as close to their natural state as is possible.
Add to that this recipe is super easy to make and is a firm lunchbox favourite, and you can’t go wrong. It’s a dense slice- more like a muesli slice I guess. If you want to make these more “treat-like” then melt a bar of 90% cocoa chocolate (like Lindt) and spread over the top of the slice when it’s still in the baking tin. While this adds an extra yum-factor it will make them a little more messy to eat so if I am making a batch for the lunchbox, I avoid the chocolate topping. They taste chocolatey on their own so if your kiddies love all things chocolate they will still do the trick without the topping!
This recipe is from my favourite paleo baking book but I have adapted the recipe quite heavily. I have made it easier and faster to make and used cashews/ almonds as the nut base. The recipe is adapted from Paleo Sweets & Treats by Heather Connell “Chocolate apricot bars”
- 1 cup of organic dried apricots pitted and chopped
- 1/2 cup of organic dried dates pitted and chopped
- 1/4 cup of raw almonds (preferably activated and dehydrated)
- 1/4 cup of raw cashews (preferably activated and dehydrated)
- 3 1/2 tbsp coconut unsweetened and shredded
- 1 1/2 tbsp of maple syrup
- 1/4 cup of raw cacao
- 1 drop of dōTERRA Cinnamon oil
- 1 drops of dōTERRA Ginger oil
- 1/4 tsp of sea salt
- Line a loaf tin with cooking paper allowing the paper to hang over the sides of the tin.
- In a food processor pulse the nuts until chunky. Add the remainder of the ingredients and pulse until combined. You can make this mixture as smooth as you like if you don't like chunks.
- Transfer to the loaf tin and press down firmly.
- Refrigerate and slice.
- Store in the fridge, these slices will last up to a week in the fridge.
I make a double quantity and use a 20x20cm cake tin. I freeze half to use the following week- this recipes freezes very well.