100g toasted almonds
7 tbsp maple syrup
130g coconut oil
60g coconut sugar (brown sugar)
1/2 tsp ginger
1 tsp cinnamon
200g rolled oats
50g cranberries (raisins/sultanas)
100g pistachios (roughly chopped)
Preheat the oven to 150C.
Pip the dates and mash them into a paste using a fork. Roughly chop the pistachios. Melt the coconut oil, maple syrup and coconut sugar in a saucepan, add the cinnamon and ginger and stir well on a low heat. In a separate bowl mix in the oats, cranberries, pistachios and almonds and stir well. Pour the melted coconut and dates over the dry ingredients and mix well. Grease a 22cm dish and place the mixture in. Smooth over with a spatula and bake for twenty minutes or until golden and cooked through.
*Important* leave to cool overnight so that the coconut oil and dates can set and then cut into squares.