Recipe via: https://avirtualvegan.com
- 360g | 2 packed cups medjool dates , weighed without pits, (See recipe notes)
- 200g | 1 cup coconut oil (unrefined or refined coconut oil is fine)
- 240g | 2 cups ground almonds
- 120mls | 1/2 cup maple syrup
- 1/4 teaspoon salt
- 3/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon vanilla bean powder (It may seem expensive to buy but a package lasts for a very long time as you do not need much. If however you would rather not use it or you can’t find it, use 1 teaspoon of vanilla extract instead).
- 1 orange zest of
- 1 lemon zest of
- 30g | 1/2 cup shredded unsweetened coconut
- 125g | 1 cup chopped pecans
- 115g | 3/4 cup chopped hazelnuts , or almonds
- 30g | 1/4 cup walnut pieces
- 150g | 1 cup raisins
- 150g | 1 cup dried cranberries
- 145g | 3/4 cup dried apricots , chopped
- 150g | 1 heaping cup dried chopped figs
Spoon out into a large bowl.
Pour all of the other ingredient into the bowl and mix well. This is quite hard work but it will come together.
Line a tin with baking parchment. One that you would cook something like brownies in. I used my square USA Pan which is 8’x8′.
Scrape the mixture into the tin and press down all over well.Use a spatula or the palm of your hand.
Cover and put in the fridge for at least 12 hours.
Remove from the pan and slice.
Dust with powdered sugar or cocoa powder before serving.
Store leftovers well wrapped in the fridge. They will keep well for up a couple of months.
Medjool dates are so delicious and are much softer than regular dried dates.You can usually find them in the produce department of grocery stores. If however you can’t find them you may use regular dried date but soak them in warm water for 15 minutes first to soften them up a bit. Make sure to drain them very well after their soak.