No-bake pistachio and goji berry cookie bars
Makes: 10-12 bars
Prep time: 15 minsTotal time: 
Recipe photograph by Gareth Morgans
No-bake pistachio and goji berry cookie bars
Step away from the biscuit tin and try our no-bake cookie bars for your afternoon snack
Makes: 10-12 bars
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
163Kcal
Fat
9gr
Saturates
3gr
Carbs
16gr
Sugars
14gr
Fibre
2gr
Protein
4gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 75g pistachio kernels
- 50g unsalted cashews
- 200g Medjool dates, pitted
- 75g dried apricots
- 25g dried goji berries
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 25g desiccated coconut
- 2 tbsp nut butter of your choice (we used cashew butter)
Step by step
- Line a 900g loaf tin with baking paper (or a food container that measures roughly 10cm x 20cm; it doesn’t need to be exact).
- Place the pistachios and cashews in a food processor and pulse until roughly chopped. Add all of the remaining ingredients and again pulse until everything is quite finely chopped, but still retaining some texture – it shouldn’t be paste-like.
- Press the mixture firmly into your lined container, cover and chill until firm (about 1 hour). Slice into bars and store in an airtight container in the fridge for up to 2 weeks, or freeze. If you prefer, you can shape the mixture into 12 round cookies, and chill them on a lined tray.
