MATILDA’S

No-Bake ‘Caramel’ Nut Bars

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Matilda’s hope and courage spurred her on to create this amazing no-bake recipe for Luminary. They’re a bold treat, full of fruity, nutty goodness and excellent as an afternoon pick-me-up!

MAKES 10 BARS

For the base

150g ground almonds

75g crunchy nut butter of your choice (we like peanut butter!)

50g coconut oil, melted

110g maple syrup

150g cornflakes (use gluten-free ones if required)

For the topping

15g coconut oil, melted

60ml warm water

70g dried dates (preferably Medjool), stoned and roughly chopped

70g dried apricots, roughly chopped

15g maple syrup

a pinch of salt

To decorate

100g chopped nuts of your choice

 

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TIP

These nut bars work well with any nut butters or nuts you have in your cupboard. We particularly like a peanut version using peanut butter and chopped peanuts.

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Line a 900g/2lb loaf tin with baking paper.

First, make the base. In a food processor, blitz together the ground almonds, nut butter, coconut oil, maple syrup and cornflakes for a few minutes, until the mixture begins to hold together in a ball.

Press the sandy base mixture into the lined tin and chill in the fridge for 20–30 minutes.

Meanwhile, make the topping. Place all the topping ingredients in the cleaned food processor and blitz until smooth, scraping down the sides in between.

Spread the topping over the top of the chilled base, then sprinkle over the chopped nuts to decorate. Return to the fridge for a further 30 minutes.

Remove the slab from the tin and slice into 10 thin slices. Store the bars in the fridge for up to 5 days.