Snack bar Recipe

Sometimes we need something super easy to pack up and take away with us. These snack bars are convenient and easy to eat. I have been having scroggin for snacks recently but I found out that I leave a trail of crumbs behind me whenever I do eat it, so thought it was time to make this scroggin into a convenient crumb-free bar.


2 cups dates 1/2 cup apricots 3 cups seeds I used pumpkin and sunflower seeds 1 cup of shredded coconut 3 tablespoons of coconut oil


Put all ingredients into blender in small amounts and blitz up, then transfer to a bowl. I did one cup at a time because I have a fairly gutless blender.

Once all ingredients have been chopped, mix them together in bowl using hands.

Melt oil/butter and pour over mixture, use hands to combine.

Line a baking tin with baking paper and press mixture into tin firmly.

Cover and place in fridge. Then chop into bars and you can freeze.

This is a recipe that you can do play around with different ingredients. You can add more dates for more stickiness or more butter for more ‘glue’. I found this amount worked well but do experiment and make your own version.


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