Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Preparation
Base
Bars
Utensils
One loaf tin (approx. 25 cm), lined with baking paper
How it's done
Preparation
Place the nuts in a bowl, cover with cold water and leave to soak for approx. 1 hr., set aside.
Base
Place the pecan nuts, coconut flakes, dates and water in a bowl, mix, puree in batches in a food processor until smooth. Transfer the mixture to the prepared tin, smooth down, press down firmly.
Bars
Drain the reserved cashew nuts, puree with the icing sugar, lemon zest and juice until the mixture is smooth and creamy. Spread the cashew mixture over the base of the bars, smooth down. Top with the lemon zest, cover and leave to set in the fridge for approx. 30 mins. Remove from the fridge, remove from the tin, cut into approx. 10 bars.
| Shelf life: | Store the bars in an airtight container in the fridge for approx. 1 week. |
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