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.
These are so good that cravings for artificial sugary confections will disappear.
- 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)
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.
Refrigeration time: 4-5 hours
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.