Pistachio date and coconut bites


  • 2/3 cup coconut oil

  • 2 tblsp honey

  • 1 ½ cup gluten free oats

  • 3 tblsp chia seeds

  • 1 large ripe banana, mashed

  • 100g dates, stoned and chopped

  • 2 tblsp flax meal

  • ¾ cup coconut flakes

  • 40g pistachio kernels, chopped

  • 2 tblsp dried, chopped apricots

  • 1/3 tsp cinnamon



  1. Heat the oven to 180°Celsius

  2. Line a 21cm x 21cm baking tray with baking paper.

  3. Mash the banana and mix together everything except coconut oil and honey in a large bowl

  4. Melt the oil and honey together in a pan for a few seconds then add to bowl of other mixture

  5. Spread the mixture onto the baking tin and smooth over the surface.

  6. Top with finely chopped pistachios and gently press them into the base mixture

  7. Sprinkle the top with cinnamon and bake in the oven for 30 minutes.

  8. When finished cooking lift the baking paper gently and place onto a board then gently chop into preferred sizes (I get 16 squares from the tin)

  9. Keep in an airtight container.


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