

Pistachio date and coconut bites
INGREDIENTS
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2/3 cup coconut oil
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2 tblsp honey
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1 ½ cup gluten free oats
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3 tblsp chia seeds
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1 large ripe banana, mashed
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100g dates, stoned and chopped
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2 tblsp flax meal
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¾ cup coconut flakes
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40g pistachio kernels, chopped
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2 tblsp dried, chopped apricots
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1/3 tsp cinnamon
METHOD
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Heat the oven to 180°Celsius
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Line a 21cm x 21cm baking tray with baking paper.
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Mash the banana and mix together everything except coconut oil and honey in a large bowl
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Melt the oil and honey together in a pan for a few seconds then add to bowl of other mixture
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Spread the mixture onto the baking tin and smooth over the surface.
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Top with finely chopped pistachios and gently press them into the base mixture
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Sprinkle the top with cinnamon and bake in the oven for 30 minutes.
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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)
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Keep in an airtight container.