Gluten-free sugar-free Almond & Apricot energy Bars

Grease and line a traybake tin.
Put the flax seeds in the food processor and whizz until they are broken up, but not dust.
Add the almonds, lemon zest, coconut, cinnamon, apricots and dates to the processor and whizz until everything is looking like breadcrumbs.
Put the honey, tahini and coconut oil in a small pan and warm until everything is liquid. Add to the processor and whizz until everything comes together.
Tip out into the traybake tin and smooth out. Press the hazelnuts over the top.
Place in the fridge for 2 hours.
Cut into small pieces.

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1/5

15 Minutes

2 hours in the fridge

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