bars - Marizpan no-bake bars

By tinathorn

Ingredients

• 70 g dates
• 70 g raisins
• 100 g almonds (or sunflower seeds) I did use almonds to make it more aurthentic
• 50 g buckwheat flour (or oatmeal)
• 30 g dessicated coconut
• 30 g dried cranberries
• 1 tsp almond extract
• Topping (optional): 50g cashews or blanched almonds, few drops almond extract and 2 tbs agave syrup. Extra flaked almonds to decorate.

Details

Adapted from includingcake.com

Preparation

Step 1

Blitz the nuts/seeds in a food processor for a few seconds until they are coarse. Add all remaining ingredients and blitz until you have a fine sticky ‘dough’.
Press the dough into a square container or smallish loaf tin lined with parchment (tin should be approx. 10x15cm) and pack down firmly, I use the flat end of a rolling pin to do this.
To make the top layer, blitz cashews or blanched almonds (make sure there is no skin as it will discolour the result) until they begin to get sticky, add a little agave and flavouring to taste and process a little longer.
Press a thin layer of nut mixture over the bottom layer and decorate with flaked almonds if desired.
Chill for a couple of hours until firm enough to slice neatly.
Note: you could form into balls instead of making slices.