Apricot Freezer Bar

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


  • 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


  1. Blitz the nuts. Add the buckwheat, seeds and apricots and set aside.
  2. Put the coconut oil, tahini, dates and almond butter into the blender and blitz until smooth. Combine the two.
  3. 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

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