Directions

  1. Cover the dates and apricots with water and allow to soak for 1 hour. Drain off the water, chop the dates and apricots and blend them into a fine puree along with the ground nuts, vanilla, orange zest, cinnamon, oil and orange juice. Stir in 150 g of coconut flakes.
  2. Line a tin (approx. 15 x 17 cm) with baking paper and sprinkle with 30 g of coconut flakes. Layer on the dough and blueberries and sprinkle with the remaining coconut flakes. Press together well and allow to cool for at least 4 hours.
  3. Then cut the whities into slices. Rinse the oranges under hot water and cut into slices. Stir the carob powder into the agave nectar. Cover the whities with the orange slices and sprinkle the carob syrup on top.

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