2 x 1/3 cup Almonds, roasted – 1/3 cup to sprinkle over the top
1/3 cup Walnuts, roasted
1/3 cup Pistachios, roasted
1 tbsp Pepitas, roasted
1 tbsp Sunflower seeds, roasted
2 tbsp Tahini
1 tbsp Honey
1 tbsp raw cocao powder
1/8 tsp Cinnamon
40g Dried blueberries
90g Dried cranberries
60g Dried apricots
90g Medjool Dates, pitted
180g dark chocolate
DIRECTIONS
Line a 15cm x 15cm slice tray with greaseproof paper.
Place the flaxseeds and 1/3 cup almonds, walnuts, pistachios, pepitas and sunflower seeds into the 700ml BlitPro cup; securely attach the grinding blade holder to the cup.
Align the cup onto the motor base, press down and turn the cup clockwise to blend. Blend for 10-15 seconds or until finely ground.
Tip ground flaxseed and nut mix into a large bowl.
Mix together the tahini, honey, cocao powder and cinnamon and put aside.
Place the blueberries, cranberries, apricots, dates and tahini mixture into the 700ml BlitzPro cup; securely attach the blending blade holder to the cup.
Align the cup onto the motor base, press down and turn the cup clockwise to blend. Blend for 30 seconds or until desired consistency is reached. (You may need to untwist the container form the motor base and give it a shake to adjust the ingredients to avoid them sticking to the blade and sides of the Blitzpro)
Place blitzed ingredients in the bowl with the ground flaxseeds and nuts.
Mix with a wooden spoon until combined and press into the prepared tray.
Melt the dark chocolate and pour over the top of the slice.
Put the extra 1/3 cup roasted almonds into the 350ml BlitzPro cup; securely attaching the grinding blade holder to the cup.
Align the cup onto the motor base, press down and turn the cup clockwise to blend. Blend for 2 seconds at a time until roughly ground, but not finely ground.
Sprinkle the roughly ground almonds over the top of the melted chocolate and allow to set.
Remove the slice from the tray and cut into 10 bars.
