Although refined-sugar free, this recipe contains dates which are dried fruits - all dried fruits are high in fructose so should be eaten in moderation.

Makes
10-12

Preparation

25min

Skill level

Easy
By
Average: 3.3 (50 votes)
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Ingredients

  • 6 soft pitted dates, soaked in boiled water
 and then roughly chopped
  • 2 tbsp heaped ground flaxseed 

  • 75g pecans

  • 95g walnuts 

  • pinch of sea salt

  • 3-12 tbsp of water

Topping

  • 100g unsweetened desiccated coconut

  • 100g cashew nuts

  • 90g coconut oil, melted

  • 9 large soft pitted dates, soaked in boiled water

  • zest of 3 unwaxed lemons

  • fresh lemon juice of 4 lemons

  • 2 tsp turmeric 

  • 3 tbsp maca powder
  • 2 cup coconut milk (optional)

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.

Instructions

You will need to soak your cashews 3-5 hours prior to making or overnight.

Chilling time 2 hours

To make the crust, combine the chopped dates, flaxseed, walnuts and pecans in a food processor. Add salt and 3 to 5 tablespoons of water to achieve a dough-like consistency (see Note).

Line a baking tray/tin with parchment paper. Press the dough mixture into the base of the tin, pressing down firmly. You may need to wet your hands slightly while doing so.
 Place in the fridge to chill while you make the topping.

To make the topping, soak dates in freshly boiled water and allow to stand.
 In a blender or food processor, add the cashew nuts and coconut milk and blend until smooth.
 Drain the dates and add to the blender together with the coconut oil, turmeric and desiccated coconut. Blend further.
 To this, add the lemon juice, maca powder and lemon zest and blend until smooth. The mixture should have a creamy consistency.


Pour the lemon mixture over the crust and let this set in the freezer until firm (about 1 to 2 hours). Transfer to the fridge around an hour before you are ready to serve. Cut into bars, storing leftovers in the freezer.

 

Note

• If using a blender add up to 12 tablespoons of water. It’s best to add the water gradually, so the mix doesn’t end up too wet.


 

Recipe from nutritionist Angelique Panagos.

From Sugar Free Farm, watch the series now.