We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
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:
See more recipes
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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.