Chocolate Fruit Nut Delights

Kirsten Tibballs

Cook Time 15-20 minutes

Servings 20 cookies


6 dried figs, diced, hard stalk removed (organic)
1 cup of walnuts
½ cup macadamia nuts
½ cup Brazil nuts
½ cup sunflower seeds
2 tbsp honey
1/3 cup cocoa or carob powder
½ cup raspberries
1 cup LSA (linseed, almonds and sunflower seeds)


Combine everything except the carob powder, the raspberries and half a cup of LSA in a food processor until course and slightly sticky. Add the carob powder a bit at a time. Take a bit of the dough, put a raspberry in the centre, and form into a 2.5cm ball. Roll the ball in the remaining LSA to coat. Put the carob delight in the refrigerator in a air tight container


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