Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Monica shares a great basic template for making all manner of homemade raw bars. Discover how Agen prunes are perfect for binding the ingredients together and are less sugary than dates.
In a food processor, pulse the walnuts until coarsely chopped. Remove half of the walnuts. Continue processing the remaining walnuts until finely ground
2
Add the prunes to the nuts along with the salt and cinnamon. Process a few more seconds until everything is combined
3
Empty mixture into a bowl and stir in the reserved walnuts and the coconut flakes
4
Line a small container with cling film (I used a 4′ tupperware). Sprinkle some of the shredded coconut on the bottom of the container. Press the mixture into the dish with your hands. Top with the rest of the shredded coconut and press down gently so it sticks to the top