These have been in the boys lunch boxes this week and have been very popular as their sweet treat!
As a gluten, nut, egg and dairy free treat these are fab as they are no bake and all you need to do is whizz the ingredients and squish them into a prepared tin.
200g pitted dates
50g shredded coconut
1/2 teaspoon vanilla extract
2 teaspoons coconut oil
Line a square 18cm tin with baking parchment.
In a food processor, process the dates and sultanas, followed by the coconut and finally the vanilla and coconut oil. Allow the mix to begin to come together while you process.
Tip the date mix into the prepared tin, top with another piece of baking parchment and using the back of a spoon, squish into the edges with the parchment between the spoon and dates.
Pop the tin into the fridge and cool for an hour before cutting into squares, wrap the portions in baking parchment and keep in the fridge.
Perfect for the lunch boxes or to give you a wee boost with no added sugar and wonderfully gluten, dairy and egg free too!
300g pitted dates
200g desiccated coconut
3 tablespoons coconut oil
Process the dates, sultanas, 150g coconut and oil in a food processor and pulse until finely chopped and coming together a little.
Tip the remaining coconut into a bowl.
Roll the date mix into walnut sized balls and then roll in the coconut.
Store in an airtight container.
These are such a treat!
I’m now trying to come up with homemade gluten free goodies for my youngest son who was recently diagnosed with coeliacs, these were a huge hit in the school lunch box and with the rest of the family.
If you are making these as gluten free you will need to check the labelling on your rice puffs as many of them contain barley.
Makes 24 pieces.
200g flaked almonds
200g glacé cherries, washed, dried and halved
150g rice puffs
400g white chocolate
Line the base and sides of a 22x30cm roasting tin with baking parchment.
Heat a large frying pan over a medium heat, add the almonds and toast gently until just colouring a little, tip into a large bowl.
Add the halved cherries, sultanas and rice puffs, stir well.
Melt the white chocolate, pour over the puff mix and stir very well.
Tip into the prepared tin and gently push down into the corners edges.
Allow to cool a little and then pop into the fridge for an hour or two until set.
Remove from the fridge, peel off the paper and cut into slices.