Ingredients
| Per | 100g | Per date bite (21.5g) |
|---|---|---|
| Energy (Kj) | 1902 kJ | 438 kJ |
| Energy (kcal) | 456 kcal | 105 kcal |
| Fat | 26g | 6g |
| of which saturates | 6.6g | 1.5g |
| Carbohydrates | 41g | 9.4g |
| of which sugars | 32g | 7.3g |
| Fibre | 6.6g | 1.5g |
| Protein | 12g | 2.7g |
| Salt | 0.05g | 0g |
Step 1
Soak the dates in warm water for five minutes, then drain well.
Step 2
Lightly toast the cashew nuts in a pan over a medium heat for three to four minutes until fragrant, then let cool.
Step 3
In a food processor, blitz the toasted cashews until finely ground (like a coarse flour).
Step 4
Add the dates, peanut butter, superfood powder, cardamom powder and desiccated coconut and blend until it forms a sticky dough. If it’s too dry, add a splash of coconut milk.
Step 5
Line a small square dish or tray with parchment paper. Press the mixture evenly into it, smoothing the top.
Step 6
Sprinkle over the chopped pistachios and trail mix, pressing them gently into the surface. Chill in the fridge for at least one hour, until firm.
Step 7
Slice into diamonds and serve (or wrap up as a lovely Diwali gift!)
