The mixture is versatile and can be rolled into bliss balls or sliced, and also works well as a base for many raw desserts. If you want to cut down on the dates, you can reduce it to half a cup of dates, but you will need to add extra liquid to make the mixture stick.
The good thing about this recipe is, unlike most raw slices, it’s not laden with coconut oil. When choosing a peanut butter, look for a product using only peanuts, no sugar, salt or other oils added.
Prep time: 10 mins
Total time: 10 mins
Serves: 12 squares
Chuck everything in the blender, whizz, and freeze!
1 In a small bowl, soak the dates in the water for 10 minutes to soften.
2 Drain the water.
3 Place the dates and LSA mix into a blender and blend to form a paste
4 Add the peanut butter and coconut flour.
5 Continue to blend until mixture comes together.
6 You may have to stop the blender and scrape down the sides of the blender.
7 If the mixture is too dry, add 1 tablespoon of water at a time.
8 If the mixture is too wet, add 1 tablespoon of coconut flour or LSA mix.
9 Line a tupperware container with baking paper. A chinese takeaway container is a good size.
10 Using your hands, press the mixture evenly into the container and using the back of a spoon, flatten the top of the mixture to make it flat.
11 Optional - Sprinkle sesame seeds on top and press into the mixture.
12 Chill in the fridge overnight, or if you can't wait that long, place in freezer for an hour or two.
13 Using a sharp knife, cut evenly into squares. Alternatively, you can roll the mixture into balls.