Ingredients:
2 C sesame seeds
1 C chopped dried apricots
½ C shredded coconut
½ C flaxeeds, ground
½ C tahini
¼ C coconut oil
1/3 C raw honey
1 tsp vanilla extract
pinch of Himalayan salt
Method:
In a large mixing bowl combine sesame seeds, chopped apricots, shredded coconut and ground flaxseeds.
In a saucepan over a low heat add the tahini, coconut oil, honey, vanilla and salt and stir continuously until smooth.
Remove from heat and pour over your dry mix, stirring until everything has combined.
Line a baking tray (roughly 20 X 20cm) with baking paper and pour the mixture into it, using your hands (with gloves on) press the mixture firmly into the tray until it is even and dense.
Place in the freezer to set – 2+ hours, remove and slice into bite sized pieces
Store in the fridge/freezer
2 C sesame seeds
1 C chopped dried apricots
½ C shredded coconut
½ C flaxeeds, ground
½ C tahini
¼ C coconut oil
1/3 C raw honey
1 tsp vanilla extract
pinch of Himalayan salt
Method:
In a large mixing bowl combine sesame seeds, chopped apricots, shredded coconut and ground flaxseeds.
In a saucepan over a low heat add the tahini, coconut oil, honey, vanilla and salt and stir continuously until smooth.
Remove from heat and pour over your dry mix, stirring until everything has combined.
Line a baking tray (roughly 20 X 20cm) with baking paper and pour the mixture into it, using your hands (with gloves on) press the mixture firmly into the tray until it is even and dense.
Place in the freezer to set – 2+ hours, remove and slice into bite sized pieces
Store in the fridge/freezer
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