Servings
8
Prep time
Cook time
Recipe
Ingredients
- 2 cups almonds, roughly chopped
- 1 cup dried cranberries
- ½ cup shredded coconut
- 1 cup almond meal
- 165g tahini
- 1/3 cup rice-malt syrup
- ¼ cup coconut oil
- 1 tbsp coconut cream
- 1 tsp alcohol-free vanilla extract
- Sea salt
Method
- Preheat oven to 175°C. Line a square cake tin with baking paper.
- In a large bowl, add the almonds, cranberries, coconut and almond flour and stir well. Add the remaining ingredients and stir to combine.
- Pour the mixture into the prepared tin, then press down firmly using wet hands.
- Bake for 30-40 mins or until golden brown.
- Cool completely before cutting into 8 bars.
- Store in an airtight container in the fridge for up to 1 week or the freezer for up to 6 months.
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