I invented a recipe! And it's Whole30 Compliant! I am so chuffed!
I know Whole30 isn't about desserts, and that most would probably label these SWYPO - but for me they are a handy thing to grab when you're on the go, and have loads of fruit/veg alongside - handy for breakfast if you're not big on eggs, have to be in work at 7.30am and don't really want to eat cold meat for breakfast (does anybody?)
Anyway, this was really easy and they taste quite nice, but I will have to guesstimate the amounts because I sort of made it up as I went along. As for how long they will keep, I don't know yet - but day 2 and going strong over at our house! I'll report back when I know for sure.
1 packed of creamed coconut
2 tablespoons of cashew butter
1 cup dessicated coconut
2 tablespoons ground almonds
1 green apple, chopped into small chunks
Handful of pistachios
Handful of pecans
1 teaspoon of date paste (stick some dates in a blender - et voila, date paste) - can be omitted as the cashew butter/apple act as sweeteners.
1. Put the creamed coconut (still in its bag) in a bowl and pour over boiling water. Leave to melt for 15 minutes.
2. Pour now-melted coconut into a mixing bowl, and add all the other ingredients (reserve a few nuts to decorate).
3. Pour the mixture into a silicone of foil-lined loaf tin (I used two).
4. Refrigerate for an hour or two, then cut into squares with a sharp knife (dip it in hot water and wipe dry to make it easier if necessary).
Makes 14-18 pieces.