Date, tahini and Brazil nut bars
Prep time: 25 minsTotal time: 
Date, tahini and Brazil nut bars
These energy-packed bars are great for snacking. Be sure to use medjool dates, which have a fudgier, creamier texture and will help the bars hold
Prep time: 25 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 100g seed mix
- 200g Brazil nuts
- 75g dried cranberries
- 300g medjool dates, pitted
- 50g tahini
- 2 tsp water
- pinch of salt
Step by step
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In a hot pan, toast the seed mix for 2 minutes or until the seeds pop. Remove from the heat, transfer to a bowl and set aside.
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Briefly blitz the Brazil nuts in a food processor until broken down but not completely fine – you want some smaller chunks. Transfer to the bowl with the seeds. Add the dried cranberries to the processor and pulse to break down slightly. Add to the bowl with the nuts and seeds.
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In the food processor, blitz the dates to a rough paste. Add the tahini with 2 teaspoons of water and briefly blitz to combine. Add the seeds, nuts and cranberries back into the processor with a good pinch of salt and pulse to bring together – it’s fine if the seeds are still warm. Don’t overdo it – you want to be able to see some of the seeds, nuts and cranberries. Press some of the mixture between your fingers. If it holds without falling apart, you’re good to go.
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Line a 20cm x 20cm square cake tin. Transfer the date mixture and press down firmly so the surface is even. Freeze for 2 hours. Once firm, transfer to a cutting board and slice into 10 bars. Keep stored in an airtight container in the freezer. There’s no need to defrost before eating.
