- 1 cup roasted almonds
- 1 cup roasted cashews
- 1/2 cup roasted pecan
- 1/2 cup dried prunes
- 1/2 cup of dates
- 1/2 cup apricot
- 2/3 cup dried blueberries
- 2/3 cup goji berries
- 1/2 cup toasted desiccated coconut
- 1/2 cup brown rice syrup
- 1/4 cup maple syrup (optional)
- 1/2 teaspoon sea salt
Preheat the oven to 180C/160C Fan/4.
Toast the nuts, when they are nice slightly brown remove from the oven and let it cool.
Blend the roasted nuts altogether until they make a chunky consistency.
Add in the brown rice syrup and salt.
Line a 20cm/8in or 23cm/9in square tin with baking paper.
Spread the desiccated coconut, out onto a baking tray and bake them for about 5minutes until they turn slightly brown, smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars tastier, crispier.)
Remove from blender and form a ball and roll out into a flat square shape.
Press in the goji berries, blueberries and some of the crushed pecan nuts.
Place the tray into the freezer for a few mins to firm up before cutting.
You can cut them into different shapes and wrap each bar in a cling film or paper to keep fresh and it's ready for packed lunch or a trip.