I am all about the nuts at the moment – I am trying to get healthy and eat well. Nuts, not eaten in vast quantities seem to have the ability to fill you up after eating only a few. My fav are walnuts and hazelnuts. I love European chocolate with huge whole hazelnuts surrounded by creamy chocolate and walnuts are amazing in cakes or just toasted on their own. Flaked almonds are awesome in both sweet and savoury and Brazil nuts are just all round amazing!!!
So before I share my recipe this wasn’t precisely measured and I think the ability for all the nuts to stick together varies each time I make it. This is because I am using agave nectar to sweeten and some coconut oil to help solidify. It takes a bit of trial and error to get what you like, so let’s call this an “idea” rather than recipe!
I use half as nut bars and the half as toppings for fruit and desserts
30g Walmuts
30g almonds
30g Brazil nuts
30g hazelnuts
40g sunflower seeds
25g sesame seeds
3 medjool dates
2 tablespoons agave nectar
1/2 teaspoon salt
1 tablespoon coconut oil melted
1 1/2 tablespoons coconut flour
Grab yourself a large baking tray line with parchment paper and pour all the nuts on so they can be spread out giving them a chance to roast evenly.
Place in a preheated oven 160 degrees centigrade and keep watching you want them roasted but not burnt. I would say it takes 8- 10 mins
Once toasted place in a bowl add all other ingredients chopping up the dates in to tiny bits
Stir well together and place in a tin with grease proof paper in the way you would if you were making flapjacks!
Cook in the oven for 20 mins.
Remove when golden
Once cooled place in the fridge for about half an hour this will chill it enough to be able to cut well.
