Cacao & Coconut Squares
150g desiccated coconut
150g pitted soft dates
70g extra virgin coconut oil
75g toasted mixed seeds (pumpkin & sunflower)
45g raw cacao powder
45g ground almonds
45g almond butter (shelled version)
25g goji berries
Whizz up the desiccated coconut and dates until you get a breadcrumb texture. Add in the rest of the ingredients and whizz until combined and sticky texture. When you squeeze the mixture it should clump together.
Press into a baking tin. Freeze for 15 minutes, remove and cut into 20 pieces. Refrigerate until ready to use. If you leave them at room temperature for too long they crumble and fall apart.