- makes 12 serves
- preparation 10 minutes
- difficulty Easy level
As children we would have 'healthy candy' in our packed lunches, for example rye bread with fig sticks on top. I recall so clearly seeing these bites in bakeries or health food shops, and never realised how easy and fun they are to make.
Ingredients
- 250 g (9 oz/1½ cups) dried apricots
- 100 g (3½ oz/⅔ cup) pitted Medjool dates
- 100 g (3½ oz/¾ cup) roasted hazelnuts, without the skin
- 50 g (1¾ oz/generous ½ cup) desiccated coconut
- 70 g (2½ oz/⅓ cup) coconut oil, melted
- 2 tbsp honey or maple syrup
- 4 tbsp cocoa powder (optional)
Refrigeration time: 4-5 hours
Instructions
In a blender or food processor, blend all the ingredients together until combined.
Press into a small tin. Leave to set in the fridge, then take out and cut into slices or squares.
Recipe and image from Cook Yourself Happy by Caroline Fleming (Jacqui Small, hb, $49.99). Read more from Caroline on the joys of cooking here.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
As children we would have 'healthy candy' in our packed lunches, for example rye bread with fig sticks on top. I recall so clearly seeing these bites in bakeries or health food shops, and never realised how easy and fun they are to make.
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