dried fruit

toasted coconut almond slice

1st April 2014


I think I may have stumbled upon a treat that eases the craving for chocolate or something sweet. Almost ‘Cherry Ripe’ (for those Australians amongst you) in flavour.


Toasted almonds & coconut, dates, cranberries, cocoa, cinnamon, coconut butter, coconut oil


That’s it……….all processed together, pressed into a tray & frozen.

This was my second attempt at this recipe. Made the day before I left Stacey’s home in Portugal. Photos captured the day after by Stacey.  Thanks, Stace, they’re beautiful.

Inspired by Savoury Simple’s No-Bake Toasted Coconut Bars. In my first attempt, I followed her quantities, but used almonds instead of the cashews, and added cranberries as well as the dates. I found the coconut oil & butter overpowering, so on this second attempt, I increased the quantities of dates and cranberries, and reduced the amount of coconut butter.  And, for that chocolate flavour (of which I am a little partial), I added cocoa. Of course, you could replace with preferred nuts and dried fruit. Almonds and dried apricots are always a favourite (you may need to add only 1 cup dried apricots).

toasted almond coconut slice

ingredients :

2 cups whole almonds

cup desiccated/shredded coconut

250g dates, pitted & halved (original recipe used 1 cup)

1/2 cup dried cranberries

1 Tblsp good-quality cocoa

¼ tsp cinnamon powder

tsp rock salt

¼ cup coconut butter (if unable to source, you could try using all coconut oil, only adding ¼ cup first to check consistency)

1 – 2 Tblsp coconut oil (adjust for consistency)

preparation :

Place almonds and coconut on a tray in a pre-heated 180 degree Celsius oven (can use grill only if prefer).  Keep a careful watch as they will burn quickly. Toss as necessary and remove when lightly toasted.

Place all dry ingredients, including the toasted nuts and coconut into a food processor. Pulse until crumb-sized or to preferred texture.

Add coconut butter and coconut oil (1 tab first). Process until well combined.  If dry, add another tablespoon of coconut oil.

Line a brownie/biscuit tin with grease-proof or baking paper, allowing 2 sides to overhang.  Press in the mixture so evenly spread.  Use plastic wrap and the back of a spoon for an even surface.

Freeze tray for at least 20 minutes or until required.  To cut, remove the entire slice with the paper from the tin.  Cut into desired pieces and store in a sealed container in the freezer.


Goodness shared from Donna & beauty captured by Stacey


22nd June 2009


I woke up on Friday with newfound energy and found myself in the kitchen inspired to make my weekly supplies of granola, tofu, ghee and dosa batter.  All in one morning!

As a family, we try to stay away from the processed boxed cereals.  As these are heated to such high temperatures and pressures, this makes them very hard to digest.  I needed to come up with something that would tempt my children and keep them tempted.  Something that tasted good.  This granola seemed to do the trick.


meet our very naughty, mischievous, goats – Grace & Ester


Enjoying this version above, dried apricots, macadamia, orange & lemon zest


Lately, I have been grinding 2 cups of the oats to a rough flour and add ½ cup water to the wet ingredients  – creating clusters of crunchy oats throughout.  

I often prepare a batch of granola and a jar of homemade almond milk to give as a gift for a house-warming or just to say thank-you.  Just bottle it in a jar or paper bag with a homemade label.

Makes about 6 cups 


500g/5 cups flaked rolled oats

200 – 300g/2 cups flaked almonds/finely chopped slivers whole almonds

50g/½ cup each sunflower and sesame seeds

65g/¾ cup unsweetened coconut flakes

¼ tsp ground cardamom powder

2 tsp cinnamon powder

½ tsp fine rock salt

1 Tbsp vanilla essence

½ cup ghee/cold-pressed coconut oil/olive oil (I use an equal mix of ghee & oil)

½ cup maple syrup

¼ cup brown rice syrup

160g/1 cup dried fruit, coarsely chopped (sultanas, cranberries, dates, goji, figs or dried apricots)


1.  Pre-heat oven to 350F/180C.

2.  In a large bowl, combine oats, flaked almonds, seeds, coconut flakes, cardamom, cinnamon powder and salt, stir to combine.

3.  In a separate bowl whisk together the melted ghee, oil, maple syrup, brown rice syrup and vanilla essence.

4.  Pour over the oat mixture and combine well, for 1 minute, so all is well-coated.

5.  Spread the granola mixture out on a deep baking tray and roast in the oven for 30 – 40 minutes. Turn the granola over every 8 – 10 minutes.  Remove from the oven and allow to cool.

6.  Once cool, stir in the dried fruit. The granola will continue to crisp as it stands.   

Serve with fresh milk, home-made almond milk or creamy yoghurt and with seasonal fruit.  Great for breakfast, lunch or dinner!


Shared goodness from Stacey

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie