- 90g dried Dates 90g Dried figs 45g Almonds 45g Brazil nuts
- 30g cocoa powder Generous Pinch of sea salt 60g Nutcellars Macadamia nut butter (Crunchy) 45g Agave syrup or Honey 1/2th tsp of espresso or fresh ground coffee 1 Orange - Finely grated Zest
- 90g Porridge oats 1tbsp sesame seeds, toasted 2tbsp Sunflower seeds, toasted 30g dried cranberries 90g lightly toasted Nutcellars macadamia nuts
Macadamia, Fig and Cacao Trail Bars
Ingredients
Method
Cover the dried fruit in boiling water, soak for 10 mins and drain
Lightly toast the almonds and brazils, cool and pulse in a small bender until a coarse texture.
Remove the nuts and reserve.
In the blender, puree the dates and figs, with the cocoa powder, salt, nut butter, honey or Agave syrup, espresso and the zest until smooth.
Transfer the puree to a bowl and stir in all the remaining dry ingredients.
Once it is combined, I find it easier to give it a final mix by kneading with hands on a clean bench.
Roll out between two sheets of parchment to a square of 16 cm x 16cm, using a palette knife to square and neaten the sides.
Freeze for an hour, this helps create a neat cut.
Cut the square in half and each resulting rectangular half into 8 even bars. (16 in total)
It is a good tip to leave them on the cutting board for an hour un covered to just dry slightly on the edges, before storing in a sealed container for up to 5 days or freeze for up to 3 months.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
