A fin­ger-lick­ing treat — with a healthy twist — that goes down well when hav­ing a cuppa

Irish Independent - Weekend Magazine - - FRONT PAGE -

Firstly, pour boil­ing water over your dates and set them aside. Roast the cashews and pecans sep­a­rately (you can use the same tray but put them on op­po­site sides) at 180°C for about eight min­utes, toss­ing them once. Set the pecans aside and add the cashews to the food pro­ces­sor with a pinch of sea salt. Blend un­til you have a fine flour.

Then add in the melted co­conut oil and maple syrup and blitz un­til it all comes to­gether in a smooth, doughy mix­ture.

Use your hands to press the dough into an 8-inch bak­ing tin lined with parch­ment pa­per. Press it firmly into the tin, mak­ing sure is packed tightly. Pop it in the freezer while you make the fill­ing.

Add the dates and about 125ml of the water in which they were soak­ing to the food pro­ces­sor and blend un­til you have a sticky paste.

Add in the nut but­ter and cin­na­mon and blend un­til smooth and thick. Spread the mix­ture evenly over the cashew base.

Roughly chop the pecans and sprin­kle them evenly over the top, press­ing them into the fill­ing. Pop it all in the freezer for about half an hour to set.

Slice and en­joy! Send us photos of your fin­ished dish on Twit­ter or In­sta­gram us­ing #in­doweek­end or email week­end­mag @in­de­pen­dent.ie IRISH IN­DE­PEN­DENT

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