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For the base
200g hazelnuts
- 8 Medjool dates
- 3 tbsp almond butter
- 2 tbsp tahini
- 3 tbsp Sevenhills Wholefoods organic extra virgin raw coconut oil
- 25g puffed quinoa
- 80g golden flax seeds
- 50g sesame seeds
- 60g Sevenhills Wholefoods organic goji berries
- 150g chopped dried apricots
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For the cacao topping
3 tbsp Sevenhills Wholefoods organic raw cacao powder
- 100g Sevenhills Wholefoods organic cacao butter
- 3 tbsp maple syrup
- 1 tbsp Sevenhills Wholefoods organic raw chia seeds
- 1 tbsp Sevenhills Wholefoods organic goji berries
Ingredients
For the base
200g hazelnuts - 8 Medjool dates
- 3 tbsp almond butter
- 2 tbsp tahini
- 3 tbsp Sevenhills Wholefoods organic extra virgin raw coconut oil
- 25g puffed quinoa
- 80g golden flax seeds
- 50g sesame seeds
- 60g Sevenhills Wholefoods organic goji berries
- 150g chopped dried apricots
For the cacao topping
3 tbsp Sevenhills Wholefoods organic raw cacao powder - 100g Sevenhills Wholefoods organic cacao butter
- 3 tbsp maple syrup
- 1 tbsp Sevenhills Wholefoods organic raw chia seeds
- 1 tbsp Sevenhills Wholefoods organic goji berries
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Method
- Pre-heat the oven to 180C and roast the hazelnuts for 10 minutes, then remove from the oven and leave to cool.
- Start by pitting the dates and adding them to the food processor with the almond butter, tahini and coconut oil. Blend for about 5 minutes, until a smooth paste forms, then add the mixture to a large mixing bowl. Stir the quinoa puffs, flax seeds, sesame seeds, goji berries and apricots into the date paste and mix until completely combined.
- Line a baking tray with greaseproof paper and press the mixture into the baking tray, making sure it is even and quite firmly packed. Place in the fridge to set while you make the cacao layer.
Sevenhills Wholefoods: www.sevenhillswholefoods.com
