Ingredients
1 large Hass avocado, pitted, flesh scooped out and coarsely chopped
1 ½ cups pitted dates (about 250g)
¾ cup mixed toasted nuts, such as almonds, pistachios and pecans, coarsely chopped
¼ cup melted coconut oil (about 60g)
½ cup chia seeds
½ cup cacao powder
½ cup coconut flakes, plus extra to sprinkle
½ cup mixed seeds, such as sunflower seeds, flaxseed and pepitas
¼ cup cacao nibs
Method
1
Lightly oil a 20cm square cake tin, then line with baking paper, allowing the paper to overhang the sides by a few centimetres (this will make it easier to lift the slice from the tin).
2
Pulse Hass avocado, dates, nuts and coconut oil in a food processor until smooth, scraping down the sides if necessary, until incorporated. Add chia seeds, cacao powder and coconut, pulse to combine. Transfer to a bowl, add mixed seeds, cacao nibs and ½ tsp sea salt, mix well then press evenly into prepared tin. Smooth the top, scatter with a little extra coconut and press into the surface. Refrigerate overnight until firm.
3
Use the paper to lift the slice from the tin, then cut into bars and refrigerate in an airtight container for up to 2 weeks.
Ingredients
1 large Hass avocado, pitted, flesh scooped out and coarsely chopped
1 ½ cups pitted dates (about 250g)
¾ cup mixed toasted nuts, such as almonds, pistachios and pecans, coarsely chopped
¼ cup melted coconut oil (about 60g)
½ cup chia seeds
½ cup cacao powder
½ cup coconut flakes, plus extra to sprinkle
½ cup mixed seeds, such as sunflower seeds, flaxseed and pepitas
¼ cup cacao nibs