These started off as a bit of an experiment, I was literally hunting through my cupboards checking which things needing using up, but it’s the random experiments that often end up producing the best results. And OK, they may well look like something you’d hang out for the birds to eat, but trust me they are the closest healthiest thing you’ll get to eating a bar of Cadbury’s Fruit and Nut!
It’s well worth hunting down some cacao butter (most health food shops will stock it) as it is this that gives it that delicious chocolaty taste. I’ll be honest, it’s not the cheapest of ingredients, so if you wanted to use less, you could substitute half with some coconut oil instead, but if you’re a bit of a chocoholic like me then I’d recommend sticking to the full amount.
What’s In It?
- 100g Desiccated Coconut
- 100g Cacao Butter
- 50g Almonds
- 50g Dried Apricots
- 50g Dates
- 50g Sunflower Seeds
- 50g Pumpkin Seeds
- 1 tbsp Coconut Sugar
How Do I Make It?
Melt the cacao butter and coconut sugar in a saucepan over a low heat and stir until both have combined and start to bubble, then remove from the hob and put to the side.
Blitz the almonds, dates and apricots in a food processor until you have small chunks.
In a separate bowl mix together the coconut, pumpkin seeds and sunflower seeds, then add the fruit and nut mixture and stir again.
Pour in the melted cacao butter and mix together until well combined. It will look incredibly crumbly at this stage, but don’t worry!
Spoon the mixture into a mini muffin tin and pat down with the back of a spoon.
Put in the freezer to set.
These can be eaten straight from the freezer or you can keep them in the fridge; it needs to be cool so that the cacao butter doesn’t start to liquefy.
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