Recipe Week – Cookie & Biscuit

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Lots of people detox in January, make fresh starts, resolutions, or aim to shape up.  With all these good intentions that are hard to keep up when it’s cold, dark and sometimes hard to get motivated and inspired, I’m posting some recipes from lovely ladies, whose food is wholesome and always looks delicious.  It’s always good to have some new recipes that have been tried and tested, a bonus if kids love them too.

First up, with have a recipe from the clever lady behind Cookie and Biscuit Danae.  She was saving this recipe for her cookbook, but has kindly shared it ♡ Thank you lovely!

Nutty Nutty Goji Bars
raw, vegan, gluten free, refined sugar free

50g raw brazil nuts
70g raw pecans
30g raw sunflower seeds
150g medjool dates (room temperature)
1tsp vanilla extract
1.5 tbsp maple syrup (optional)
60 ml of melted coconut oil (50g solid)
100g jumbo oats
30g goji berries (or can sub dried cranberries)
2 teaspoons of chia seed

nutty goji bars close up

Pulse nuts 2-3 times in food processor, but not too much or it will turn to nut butter!
Add the dates, vanilla, maple syrup and coconut oil, mix until all ingredients are incorporated and a soft “dough” forms.  Remove blade and dump mixture into a bowl.  Stir in oats, chia & goji berries.

Press the mixture into a parchment lined 8x8inch square pan, or roll into small balls. Place in fridge for about 2-3 hours, then slice and enjoy!
you can also freeze them, toss in them in a pack lunch and they will defrost by lunch time!

You can order some amazing vegan treats from the Cookie & Biscuit website and follow them on instagram to see what they’re up to @cookieandbiscuituk

I’m going to be trying these this week!!