So, these were good…
Thank you Shelby for another wonderful recipe. I altered mine a little to include things the girls like (e.g., almonds instead of walnuts). However, they would probably eat insects if they were covered in dark chocolate, so I wasn’t too worried. I made a few without chocolate to include in school lunches (no chocolate allowed at school). But the chocolate ones made a great after school treat (for all of us)!
Makes around 18
1 1/2 cup almonds (or walnuts)
1 cup sesame seeds
1/3 cup dried goji berries
1/4 cup dried cranberries
1/4 cup raisins
4 tbsp honey or maple syrup (I did 2 tbsp honey, 2 maple syrup)
3 tbsp coconut oil
1/2 cup shredded unsweetened coconut
1 tsp salt
*Optional (but recommended): 1 Bar of 70% dark chocolate
Lightly toast the nuts in a large saucepan on low heat for a few minutes. Transfer them to a food processor and blitz into a coarse flour. Add the sesame seeds to the sauce pan, make sure the heat is low as the sesame seeds are very heat sensitive – you want to lightly toast them without burning. Meanwhile, add all the berries to the food processor. Pulse for at least a minute, then pour everything into the sauce pan. Add honey/syrup, coconut oil, shredded coconut and salt and stir around until everything is combined, sticky and warm.
Cover a 8×10-inch (20×25 cm) baking dish with parchment paper and pour the mixture into it. Flatten it out with your fingers and the backside of a spoon (dip it in water to prevent sticking). Put in the fridge for at least an hour, then cut them up.
*If you wish, melt your chocolate or over a double broiler (or in the microwave – checking often to make sure it doesn’t burn). Dip chilled, cut bars into the chocolate, and refrigerate until hardened.
~~~~ YUM ~~~~