Happy new… er, February?! A bit late for the New Year, but I have the cutest excuse who is teething something fierce, plus a few events in the pipeline – including Galentine’s Day 2019 {our third annual party!}

And speaking of Galentines, today’s recipe first made an appearance at our first Gal’s Day, though I didn’t discuss it in that post because there were just so many other delectable treats to talk about. And – who am I kidding – I will probably make it again for this year’s party this weekend.

The recipe I’m sharing here has gone through several iterations; each summer I remember how much I don’t like using the oven when it’s hot outside (and inside the house!) so I go back to making a new version of it in my trusty food processor, with no baking required.

This slice was designed to be friendly towards people with virtually any and all food allergies – like the label above says, it has no gluten, dairy, nuts, refined sugar, eggs or soy… What DOES it have? Lots of lovely tasty seeds, dried fruit, coconut and a touch of honey.

So that explains why it was recently described as having “everything and nothing in it”, which I love! It also packs a good flavoursome punch, and best of all, is super quick to make. I hope you give it a go for a cool treat during these hot summer days that we’re getting.

Seeded Slice

Inspired by bite.co.nz

1/2 c coconut butter (or 1 1/2 cup shredded coconut and 3 Tbsp coconut oil)
2 1/2 Tbsp coconut oil, extra
22 dried dates, soaked in boiling water for ten minutes then drained
10 dried figs, chopped with stalks removed
3/4 c sunflower
3/4 c pumpkin
1/4 c linseed or chia seeds
3 Tbsp tahini
3 Tbsp honey
1 1/2 Tbsp psyllium husks

1. Line a cake or slice tin approximate 9 in x 9 in with non-stick baking paper (you can use a smaller tin if you want a taller slice, but I don’t recommend using a shallower one).
2. If you are using shredded coconut and coconut oil (instead of a pre-made coconut butter), combine these ingredients in a food processor and pulse until fine and clumping together. If you are using a premade coconut butter, add it to the food processor in step 3 with the other ingredients.
3. Add the 2 1/2 Tbsp of coconut oil, drained dates, and figs to the coconut butter in the food processor bowl. Process together until fairly smooth (no obvious chunks).
4. Add the remaining ingredients and process until mostly combined, pulsing near the end to ensure it is well mixed. You can tip the mixture into a bowl to do the last mixing with a spatula if preferred.
5. Tip the mixture into the cake tin and use a spatula, oiled spoon, or the base of a glass to press the mixture into the base.
6. Refrigerate for at least an hour before removing from the tin and slicing up with a sharp knife. Best stored in and served from the fridge – especially when the weather is warm!