These are the tastiest little bites. I cut them small because they are quite rich but they are super for picnics, garden snacks or after dinner treats.
Makes 24
Ingredients
- 80g hazelnuts
- 80g pecans
- 12 medjool dates, soaked
- 4tbsp almond butter
- 5tbsp coconut oil, melted
- 2tbsp tahini
- 40g buckwheat kernals
- 20g seeds
- 100g apricots, chopped small
- Dark choc for the top
Directions
- Blitz the nuts. Add the buckwheat, seeds and apricots and set aside.
- Put the coconut oil, tahini, dates and almond butter into the blender and blitz until smooth. Combine the two.
- Press into a lined brownie tray and freeze while you melt the chocolate. Pour the chocolate or drizzle over the top and freeze for a few hours. Cut small and keep in freezer