Ingredients

  • 100 g California walnuts (plus 16 California walnut halves for decorating)
  • 200 g medjool dates
  • 150 g dried cranberries
  • 3 tablespoons of cocoa powder
  • 1 heaped teaspoon beetroot powder

Preparations

  1. Place 100 g of the California walnuts into a food processor and pulse into a fine meal. Add the dates, cranberries and cocoa powder and process until the mixture is smooth and forms together into one lump.
  2. Line a small square baking tray and pour the mixture onto it. With the back of a metal spoon, flatten the mixture into a smooth even layer. Place it in the fridge to chill for at least an hour or overnight.
  3. Once chilled, dust the top with the beetroot powder, cut into 16 bars and top each with a walnut half. Store in an air tight container.