Ingredients
- 140g/1 cup skin-on almonds
- 120g/1 cup raisins
- 275g/2 cups dates, stoned
- 50g/1 3/4 oz coconut oil
- 50g/1/2 cup cacao powder
- 50ml/scant 1/4 cup freshly squeezed orange juice
- 1/2 tsp pure vanilla powder or natural vanilla extract
- 1 tsp ground cinnamon
- 100g/3 1/2 oz desiccated/shredded coconut, to coat
Directions
- Grind the almonds to a powder in a food processor.
- Add all the ingredients except the coconut to a food processor and process to a smooth paste.
- Remove from the processor and form into small squares by hand. You should get about 30 bars.
- Roll in the desiccated coconut to serve. They will keep in the refrigerator for 2-3 weeks.
I have experimented a lot with making candy bars from dried fruit and have loved raw bars for years. This is my naturally vegan, gluten-free recipe that makes a great, healthy snack.
Also from Scandi Bites:
This is the perfect little gift for Scandi fans who want to bring some Nordic charm into their kitchen. With over 60 sweet and savory recipes for all sorts of snacks, treats, fingerfood, bakes and pastries, it will provide plenty of inspiration for every occasion throughout the year. Doyenne of Danish baking, Trine Hahnemann, shares all her favorite treats in this cute cookbook so that you can make your own delicious cardamom buns, almond cookies, honey bombs, coconut macaroons and smoked salmon open sandwiches, among many others.
Recipes excerpted with permission from Scandi Bites: 60 Recipes for Sweet Treats, Party Food and Other Little Scandinavian Snacks by Trine Hahnemann, published by Quadrille, October 2019, RRP $19.99 Hardcover.
