Date, pistachio and coconut breakfast bars

Medjool dates lend a soft, fudgy flavour to these nut and fruit bars. Eat on the run for breakfast, or for a mid‑afternoon snack. They store in an airtight container for up to a month.

Makes 10

-  250g medjool dates pitted
-  80g shelled pistachios
-  25g rolled oats
-  1 tbsp honey
-  1 tbsp water
-  60g desiccated coconut

- Blitz the dates in a food processor until they have formed a rough paste. Add the shelled pistachios, oats, honey, water and around half of the desiccated coconut. Blend again until thoroughly mixed.

- Tip the mix out of the blender on to your work surface and roll it into a rectangle about 2cm thick. Cut the rectangle into 10 equal bars. Put the remaining desiccated coconut into a tub or plate, then roll the bars around in it one at a time until they have all been evenly coated with coconut.

Recipe from the Guardian

https://www.theguardian.com/lifeandstyle/2015/mar/07/our-10-best-date-recipes


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