¾ cup natural almonds (125 g)
1 cup pecans (125 g)
⅓ cup pepitas (60 g)
1⅔ cups pitted dried dates (250 g)
70 g packet dried blueberries
¼ cup cacao powder
2 tbsp pure maple syrup
1 tsp vanilla bean paste
1 ½ cups puffed rice cereal
- Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
- Place almonds, pecans and pepitas in a food processor. Process until finely chopped. Add dates, blueberries, cacao, syrup and vanilla. Process until mixture forms a paste. Transfer to a large bowl.
- Stir Rice cereal into paste until well combined. Press mixture firmly over base of prepared pan, using clean, damp hands. Cover.
- Refrigerate for about 4 hours, or until firm. Lift out of pan. Cut into bars.