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½ cup macadamia nuts
1 cup shredded coconut
2 salmon fillets, bones removed
Green salad leaves, to serve
Salt and pepper, to taste
Get full recipe👇🏻
By Kitchen Stories
Get full recipe 👇🏻
Ingredients (2 Servings)
90 g cucumber
2 red beets (medium-sized, cooked)
120 g raspberries (frozen)
1 tbsp agave syrup
250 ml water (cold)
1 sprig mint
Watch how-to video ~How to clean, prepare and cut berries
3-4 large chicken breasts
2 tsp cumin
1 tsp cinnamon
½ tsp cardamom
½ tsp salt
3 tbsp olive oil, divided
1 clove garlic, crushed
2 large apples, peeled and diced into ½ inch chunks
1 cup chopped pecans
1.5 cups full fat coconut milk*
1 tbsp arrowroot starch
1 tbsp water 💦
1 1/4 cup dried unsulphured figs or about 5-6 ounces (stems cut off)
2 cups raw cashews
1 cup unsweetened Coconut Flakes (plus extra for topping)
1 tsp vanilla
dash of sea salt (1/4 tsp)
1/3 cup dark chocolate or dark chocolate chips to melt (we use enjoy life vegan dark chocolate)
optional add-ins 1 tbsp protein powder, chia, nuts, cocoa powder.
Line a square baking pan with parchment paper. Set aside.
Next make sure your dried figs have all the stems cut off.
Place cashew, coconut, salt, vanilla, and figs in food processor.
Blend until all is mixed well but not pureed. See pictures above.
Pour mixture into baking dish and press down well. See notes if you are not getting it to stick well.
While the fig/cashew mix sets in pan, melt your dark chocolate.
Place 1/3 cup dark chocolate in a microwave safe bowl or on stove top. Heat until melted. About 60-90 seconds in microwave mixing half way.
You can also use author homemade magic chocolate shell recipe if you want a thicker chocolate coat.
Next pour the chocolate over the cashew coconut batter and spread it evenly in the dish to cover all.
Sprinkle extra coconut and dash of sea salt on top of chocolate (evenly).
Place in freezer for 20 minutes or fridge for a few hrs.
Once they are hardened, remove from fridge.
Slice into bars and wrap each one in foil for a quick grab and go bar. Or store in an air tight container.
Best kept in fridge for freshness.
Feel free to freezer for up to 8-10 weeks. These really do keep well!
If your batter is not sticking to the pan after mixing, remove from pan and place in bowl, mix in a tbs of honey or maple syrup if needed. If batter is too sticky, add in 1 tbsp of coconut flour.
8×8 pan or 9×13 work. Your bars will be thinner with 9×13.
Fig Notes depending on the type of dried fig you use, you made need to use more than 5oz to get it “sticky” in the batter.
These are make for great meal bars, cut in 6 LARGER Bars if desired. They will be around 300 calories each.