90g Almond Spread
90g Coconut Oil
70g Tahini
120ml Agave syrup
30g Honey
30g Sunflower Seeds
80g Almonds
90g Coconut
80g Walnuts
100g Soy Protein Isolate (SPI)
2 tsp Cinnamon
1 tsp Ginger
90g Organic sulphur-free Apricots
45g Amaranth puffed

  1. Chop almonds, walnuts and apricots then add to seeds.
  2. Combine SPI, amaranth, coconut, and spices. Add almond spread, tahini, and coconut oil at room temperature.
  3. Bring agave and honey to boil, add nuts.
  4. Add nut mix to SPI mix.
  5. Press into tray and refrigerate until set.