2 ⅓ cups pecans, halved, toasted
1 ½ cups dried pitted dates
1 ½ cups dried apricots
Lightly grease and line a 20cm square cake tin with baking paper. Roughly chop 1/3 cup of pecans and set aside.
- Place dates, apricots and remaining 2 cups pecans into a food processor and whiz until mixture is well combined. If it is a little dry, add 1-2 tbsp boiling water to help bring the mixture together.
- Press mixture into the base of the lined cake tin, pressing down firmly with the back of a spoon. Top with reserved pecans and press the nuts firmly into the surface.
- Cover with plastic wrap and chill for 1 hour or until required. Cut into 4cm squares to serve.