Makes approx 28 bites

Ingredients:

100g (7-8) Medjool dates, pitted weight (chopped small)
110g coconut oil or butter
60g (3tbsp) Manuka Health Manuka Honey
2 tsp vanilla extract
150g Jumbo oats
100g mixed seeds (sunflower, pumpkin, sesame, linseed)
50g buckwheat flakes
50g desiccated coconut
40g roasted hazelnuts, chopped small (skins removed)
30g ground almonds
1¼ tsp cinnamon

Good pinch Himalayan salt

Method
1. Preheat the oven to 140˚C. Lightly grease a small 18x30 cm brownie tray and neatly line
with baking parchment.
2. Cover and soak the Medjool dates in hot water for 5-10 minutes till soft, then drain.
3. In a large bowl, mix jumbo oats, mixed seeds, buckwheat flakes, desiccated coconut, roasted
hazelnuts, ground almonds, cinnamon and salt.
4. In a small saucepan heat the coconut oil, Manuka honey, vanilla extract and Medjool
dates until oil has melted and ingredients have blended. Pour this over the dry ingredients and stir well to combine. Spoon the mixture into the lined brownie tin and press it down firmly and evenly with a palate knife or back of a spoon.
5. Bake for 20-25 minutes until lightly browned on top. It will still be quite soft but firms up as it cools.
6. Remove from tin by flipping over onto a chopping board. Cut into small squares with a sharp knife. Store in a sealed airtight container in your fridge for up to 2 weeks.