Ingredients

Method

• 2 T coconut oil
• 10 fresh dates, pitted
• 250 g almond or macadamia nut butter
• 1 T fresh ginger, finely grated
• 1 T ClemenGold zest, finely grated
• 1 T Clemengold juice
• 70 g pumpkin seeds
• 100 g rolled oats
• 50 g almonds, roughly chopped
• 2 t salt
• 100 g dark chocolate, melted
• 30 g desiccated coconut, lightly toasted

Method

Ingredients

1 Melt the coconut oil in a saucepan over a low heat. Mash the dates and add to the saucepan with the almond or macadamia butter, ginger and ClemenGold® zest and juice. Stir until combined, then cook for a few minutes over a low heat. Remove from the heat.

2 Add the pumpkin seeds, oats, almonds and salt. Stir until well combined.

3 Line a 15 x 20 cm baking dish with baking paper, then pour in the batter. Press down using the palms of your hands, then chill until set (about 2 hours).

4. Remove from the fridge, pour over the melted chocolate and smooth the top using a spatula. Sprinkle over the coconut and chill until cold and firm. Slice and serve, or store in the freezer.