Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 18 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
18
- 2teaspoons mixed spice
- 3/4 cup LSA
- 2tablespoons tahini
- 2tablespoons sunflower seeds
- 2tablespoons pepitas
- 1 mandarins, finely grated zest and juiced
- 1/2 cup raw cacao powder
- 200grams Medjool dates, pips removed
- 1/4teaspoons sea salt
Nutrition per serving
361kJ / 86Cal
361 Kilojoules or 86 Calories
4% of daily energy intake*
Protein
2.4grams
Fat
3.8grams
Carbs
9.2grams
Sugars
7.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Line a 20x20cm square tin with baking paper, extending the paper over the sides for easy removal later.
Step 2 of 6
In a food processor, blend dates and half the zest until finely chopped. Add the mandairin juice with tahini and blend to combine. Add peptias, sunflower seeds, LSA, cacao powder, spice and salt. Pulse to roughly chop seeds and combine mixture well.
Step 3 of 6
Firmly press mixture with back of spoon to spread evenly over base of lined tin. Cover surface with sheet of baking paper. Refrigerate for 3-4 hours, or until firm.
Step 4 of 6
Meanwhile, spread remaining zest over a baking tray lined with baking paper. Place in preheated oven 100°C oven and bake for 20 minutes, until zest has dried. Allow to cool.
Step 5 of 6
Remove date slab from tin and scatter dried zest and gently press down to stick. Cut slab into eighteen 3x6cm rectangles.
Step 6 of 6
To store, wrap the individual bars in baking paper and place in airtight container. Keep refrigerated for up to 5 days. Note: This recipe requires 3-4 hours chill time.
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