From our earlier recipe collection. Updated 9 October 2026.
Archived recipe: these bars contain honey and dried fruit and are higher in carbohydrate than our main meal ideas. They are an occasional sweet food, rather than a lower-carb staple. The earlier recipe had inconsistent portions; divide this batch into ten small pieces.
Ingredients
- 1 cup ground almonds
- Half a cup sliced almonds
- Half a cup pecans
- Three quarters of a cup shredded coconut
- Quarter of a cup almond butter
- Quarter of a cup coconut oil
- 1 tablespoon honey
- 4 chopped Medjool dates
- Half a cup chopped dried apricots
- Quarter of a cup raisins
- 2 eggs
Method
- Toast the pecans with a quarter of a cup of coconut at 150°C until lightly golden. Cool, then chop finely.
- Beat the eggs and mix in the ground almonds. Gently warm the almond butter, coconut oil and honey, then stir into the mixture.
- Fold in the nuts, half a cup of coconut and dried fruit. Spread about 2 cm thick in a lined baking tin.
- Bake at 180°C (160°C fan) until set and cooked through, checking from 25 minutes. Allow to cool before dividing into ten small pieces. Store safely and follow food storage guidance.
Check ingredients for allergens and follow food packaging and cooking guidance. No nutritional totals have been calculated.