50g pecan nuts
50g cashew nuts
½ tsp cinnamon
½ tsp nutmeg
1 apple, grated
10 dates (stones removed)
Line a baking tray with cling film (around 20cm square in size).
Using a food processor, grind the pecan nuts and cashew nuts until well broken.
Add the cinnamon, nutmeg, apple and dates (ensuring stones are removed), and blitz again until smooth.
Remove the mixture and press into the prepared tin ensuring even coverage.
Refrigerate for at least 2 hours until set.
Once set, cut into squares and store in an airtight container in the fridge for up to 7 days.
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