Chewy nutty lucuma bars with flaxseed

Just the job when you get a 4pm sugar craving. These keep in the fridge well, so you won’t have an excuse to go for an unhealthy option from the cupboard.

Makes 12–15

Ingredients

• 80g/scant 1 cup walnuts
• 80g/2/3 cup hazelnuts (or any nut of your choice; cashews work well)
• 40g/1 1/2 lucuma powder
• 15g/1/2 oz cinnamon powder
• 70g/1/2 cup milled flaxseed
• Pinch of Himalayan salt
• 50g/1 3/4 oz Lucy Bee coconut oil
• 160g/5 1/2 oz cashew butter (or any nut butter of your choice; I love hazelnut and peanut butter too)
• 3 tbsp maple syrup

Method

1. Line a baking tray with baking parchment.

2. Blend the nuts in a food processor until they are in small pieces, or if you prefer a nuttier texture, until half smooth and half still textured. Put into a bowl and add the lucuma, cinnamon, flaxseed and salt.

3. Melt the coconut oil in a separate bowl. Add the cashew butter and maple syrup and stir well, so that the ingredients are mixed together. Add the blitzed nuts and stir well, until fully combined.

4. Spoon the mixture onto the lined baking tray and spread it out. Press gently into an even layer and chill in the fridge for 1 hour before cutting into bars.

5. These last for a couple of weeks – I find they get better the longer you leave them! Store them in the fridge in a sealed container.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.