In an effort to mix things up a little, I’ve taken my trusty nut ball basic recipe, done some tweaking, added a few things and voilà: date and nut slice … extra tasty with yoghurt topping if you’re not aiming for a non-dairy snack.

What do you need?
½ cup raw cashews
½ cup raw macadamias
½ cup raw pistachio kernels
½ cup raw hazelnuts
¼ cup dried cranberries
¼ cup organic sultanas
10 Medjool dates, soaked in water for a couple of hours {or overnight}
¼ cup organic maple syrup
2 tablespoons of desiccated organic coconut

Okay, now what do you do with it?
Put all nuts into food processor or blender and pulverize until you have a fine powder then set aside. Do the same for your dates, until they are paste consistency. Transfer to a large bowl and add all ingredients, mixing well to make sure all combined. Press your mixture into a slice tray, cover and freeze to set {an hour or so}. Slice into bite sized pieces – maybe not as haphazardly as I sliced! – and keep in an airtight container in the fridge.

I topped half of our slice with a yoghurt topping which I made by blending some plain Greek yoghurt with some of the very versatile stewed pear and apple mixture I made on the weekend. Get in my belly.

Love Bug prefers the half with the yoghurt topping. No surprise there, she loves her some yoghurt.