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|1 cups||Shredded coconut, plus extra 1/5 cup|
|1 cup||Brazil nut|
|¼ tsp||Ground cinnamon|
|½ cup||Carob Powder|
|1 to serve||Desiccated coconut|
- Blend coconut, brazil nuts, cinnamon and carob in a food processor to a fine crumb.
- Add dates and pulse until combined. Add water and tahini and pulse until sticky and combined (about 10seconds).
- Line a 27cm x 17.5cm slice tray with baking paper and evenly press mixture into tray.
- Set in the fridge until ready to serve. Cut into squares and sprinkle with desiccated coconut.