Home
Recipes
Kid-friendly

Easter-egg studded cake

Cake recipes

Easter-egg studded cake

60 minutes

6-ingredient chocolate mousse

Chocolate recipes

6-ingredient chocolate mousse

15 minutes

Easy chicken tray bake – 2 ways

Chicken recipes

Easy chicken tray bake – 2 ways

30-40 minutes

Ultimate chicken enchiladas

Canned food

Ultimate chicken enchiladas

45 minutes

Meringue ice-cream cones

Ice cream

Meringue ice-cream cones

1 hour and 15 minutes

Chocolate bark with popcorn

Chocolate recipes

Chocolate bark with popcorn

2 minutes

Cavallucci

Biscuit recipes

Cavallucci

20 minutes

Chocolate hot-milk sponge fairy cakes

Birthday cake

Chocolate hot-milk sponge fairy cakes

12 minutes

Korma chicken cottage pie

Indian recipes

Korma chicken cottage pie

35 minutes

Golden soup

Butternut recipes

Golden soup

30 minutes

Panko-coated fish balls

Crumbed recipes

Panko-coated fish balls

5 minutes

ClemenGold® snack bars

Citrus recipes

ClemenGold® snack bars

3 minutes

Load more

ClemenGold® snack bars

By Jacqueline Burgess

Serves Makes 16

Difficulty Easy

Prep Time 30 minutes, plus 2 hours’ chilling time

Cooking Time 3 minutes

Ingredients

2 T coconut oil
10 fresh dates, pitted
250 g almond or macadamia nut butter
1 T fresh ginger, finely grated
1 T ClemenGold zest, finely grated
1 T Clemengold juice
70 g pumpkin seeds
100 g rolled oats
50 g almonds, roughly chopped
2 t salt
100 g dark chocolate, melted
30 g desiccated coconut, lightly toasted

Method

View this post on Instagram

A post shared by Woolworths TASTE Magazine (@wwtaste)

1. Melt the coconut oil in a saucepan over a low heat. Mash the dates and add to the saucepan with the almond or macadamia butter, ginger and ClemenGold® zest and juice. Stir until combined, then cook for a few minutes over a low heat. Remove from the heat.

2. Add the pumpkin seeds, oats, almonds and salt. Stir until well combined.

3. Line a 15 x 20 cm baking dish with baking paper, then pour in the batter. Press down using the palms of your hands, then chill until set (about 2 hours).

4. Remove from the fridge, pour over the melted chocolate and smooth the top using a spatula. Sprinkle over the coconut and chill until cold and firm. Slice and serve, or store in the freezer.